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12Ingredients
45Minutes
210Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 head cauliflower (about 2 pounds, cut into 1-inch pieces, about 6 cups including stems)
- 1 shallot (coarsely chopped, about 2 tablespoons)
- 1 1/2 cups low sodium store bought chicken stock (or homemade)
- sea salt (or coarse salt)
- freshly ground pepper
- 1/4 lb. jerusalem artichokes (about 4, scrubbed and very thinly sliced crosswise into rounds)
- 3 Tbsp. extra-virgin olive oil (plus more for baking sheet)
- 1/4 cup fresh flat leaf parsley (coarsely chopped)
- 1/4 cup fresh chives (snipped)
- 1 Tbsp. capers (rinsed and coarsely chopped)
- 12 sea scallops (tough muscles removed)
- 1/2 lemon
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium410mg17% |
| Potassium870mg25% |
| Protein13g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber6g24% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C160% |
| Calcium10% |
| 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(1)
Lisa Bagaco Lewis 8 years ago
Cauliflower was too watery. Use less liquid. The dressing mix with capers was very flavorful and tasty.