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Roasted Cauliflower Salad with Warm Pancetta Garlic Vinaigrette
  • prep: 10 min
  • cook: 35 min
  • total: 45 min
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  • servings:
  • Ingredients

    • 1 head cauliflower, leaves removed and ends trimmed
    • 1 tsp extra virgin olive oil
    • ? tsp sugar
    • ? tsp dried thyme
    • ? tsp oregano
    • salt and pepper, to taste
    • 4 oz chopped pancetta
    • 2 clove garlic, minced
    • 1 tbsp extra volive oil
    • 2 tbsp white wine vinegar
    • ½ cup finely chopped parsley

    Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 301 % Daily Value *
    • Total Fat: 20 g 31.52%
    • Saturated Fat: 3 g 14.84%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 225 mg 9.4%
    • Calcium: 155 mg 15.46%
    • Potassium: 1297 mg 37.05%
    • Magnesium: 0 mg 0%
    • Iron: 5 mg 28.17%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 20 g %
    • Dietary Fiber: 8 g 33.36%
    • Sugar: 7 g
    • Protein: 8 g
    • Alcohol: 1 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 102.44%
    • Vitamin C 392.48%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables4
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total3 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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