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Roasted Cauliflower Gigli With Pine Nuts and Currants (V)
THE GUARDIAN16Ingredients
55Minutes
490Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cauliflower (medium, around 480g)
- 3 Tbsp. olive oil
- salt
- black pepper
- 65 grams currants
- 2 1/2 Tbsp. white wine vinegar
- 1/2 tsp. caster sugar
- 1/4 tsp. saffron strands
- 2 red onions (peeled and cut into large dice)
- 4 stalks celery (the stems cut on an angle into 1cm slices, the leaves picked and torn)
- 3 garlic cloves (peeled and sliced)
- 250 grams gigli (or campanelle, or other short pasta)
- 50 grams pine nuts (toasted)
- 20 grams capers (salted, rinsed)
- 20 grams parsley leaves (roughly chopped)
- 10 grams celery leaves
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium410mg17% |
| Potassium900mg26% |
| Protein14g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate67g22% |
| Dietary Fiber8g32% |
| Sugars9g |
| Vitamin A10% |
| Vitamin C150% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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