Of which 7.2 g sugars and 2 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 Vitamin C (cauliflower) · Fiber (chickpeas)
Allergens soy
Whole roasted spiced cauliflower
A whole cauliflower roasted in spiced soy yogurt, served with chickpeas.
Ingredients
- 1 whole cauliflower (800 g / 1¾ lb)
- 150 g (5½ oz) plain unsweetened soy yogurt
- 3 tbsp olive oil (30 g / 1 oz)
- 3 cloves garlic, minced (15 g / ½ oz)
- 2 tbsp lemon juice (20 g / ¾ oz)
- 200 g (7 oz) cooked chickpeas, drained
- paprika, cumin, salt and black pepper, to taste
Method
- Blanch the whole cauliflower in boiling salted water for 5 minutes to start softening it. Drain well.
- In a bowl, mix the soy yogurt, olive oil, garlic, lemon juice, paprika and cumin into a paste.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “Air Fryer”. The English edition is coming soon.
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