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Thomasina Miers' recipe for Mexican roast cauliflower with coriander rice and almonds
THE GUARDIAN16Ingredients
55Minutes
720Calories
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Ingredients
US|METRIC
4 SERVINGS
- 250 grams brown rice (short-grain)
- 120 mL olive oil
- 4 garlic cloves (peeled and roughly chopped)
- 1 tsp. salt
- 1 bunch coriander (small,leaves picked and stalks finely chopped)
- 3 chillies (ancho)
- 60 mL cider vinegar
- 1 1/2 tsp. ground cinnamon
- 1 1/2 tsp. cumin seeds
- 1 1/2 tsp. dried oregano
- 1 1/2 Tbsp. brown sugar
- 2 Tbsp. tomato puree
- 2 heads cauliflower (large,broken into large florets, along with any tender leaves)
- 1 handful almonds (toasted, skin-on, chopped)
- 1 lime (quartered)
- soured cream (or Greek yoghurt, optional)
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NutritionView More
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720Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories720Calories from Fat370 |
| % DAILY VALUE |
| Total Fat41g63% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium760mg32% |
| Potassium1740mg50% |
| Protein17g |
| Calories from Fat370 |
| % DAILY VALUE |
| Total Carbohydrate79g26% |
| Dietary Fiber14g56% |
| Sugars12g |
| Vitamin A120% |
| Vitamin C290% |
| Calcium25% |
| Iron30% |
* 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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