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11Ingredients
35Minutes
220Calories
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Ingredients
US|METRIC
2 SERVINGS
- 3 cups cauliflower florets
- 1 fennel bulb (small)
- 1 1/2 Tbsp. olive oil (divided)
- 1/2 lemon
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
- 1/2 cup chickpeas (drained and rinsed if using canned)
- 1 tsp. capers (chopped)
- 1 Tbsp. lemon juice
- 2 tsp. fresh dill (minced)
- 1/2 polenta (recipe for, or cooked grain, like quinoa)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium730mg30% |
| Potassium810mg23% |
| Protein5g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber7g28% |
| Sugars1g |
| Vitamin A10% |
| Vitamin C80% |
| Calcium8% |
| Iron10% |
* 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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Reviews(2)
Ethan G. 3 years ago
AWESOME. I thought it would be too acidic or tangy, but when served with the polenta is just right. A much simpler recipe than I expected.
Helen P. 5 years ago
Very good, lovely combination & good for someone avoiding foods that trigger migraines. I cooked the vegetables with olive oil, lemon & garlic for 45mn at 190c. Perfect for us. I needed to add some olive oil on the plate as it was a bit dry.