Sicilian cooks make a traditional cauliflower dish, using a pale-green variety that is baked with soft mild sheep’s milk cheese and studded with meaty black olives. It can also be made with Romanesco broccoli (confusingly called Roman cauliflower in English), the very bright chartreuse-colored cauliflower with pointy spiral florets you find at farmer’s markets. But regular white cauliflower is fine, and will give delicious results, too. Featured in: Make Cauliflower And Broccoli More Compelling.
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|Serving Size: 1 recipe (507g)|
|Recipe Makes: 1|
|Calories from Fat: 1016 (66%)|
|Amt Per Serving||% DV|
|Total Fat 112.9g||151 %|
|Saturated Fat 51.5g||258 %|
|Monounsaturated Fat 50g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 290.3mg||89 %|
|Sodium 2884.5mg||99 %|
|Potassium 447.7mg||12 %|
|Total Carbohydrate 17g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 16.5g|
|Protein 110.9g||158 %|
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Calories per serving: 1531
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