Of which 3.5 g sugars and 1.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Protein (salt cod) · Vitamin C (cauliflower)
Allergens fish
Cauliflower mash with salt cod
A light cauliflower mash topped with flakes of steamed salt cod.
Ingredients
- 600 g (1¼ lb) cauliflower florets
- 500 g (1 lb) salt cod, soaked (desalted) — in flakes or steaks
- 2 cloves garlic (6 g)
- 3 tbsp olive oil (30 g / 1 oz)
- nutmeg, salt, pepper and parsley, to taste
Method
- Boil the cauliflower for 12 to 15 minutes, until very tender.
- In a separate pot with a steamer basket, steam the salt cod for 10 to 12 minutes, then flake it.
The full method (4 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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