Fried cauliflower
- Vegan
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
Lebanese fried cauliflower; 4 servings without tahini sauce or a side.
4 servingsFinal yield 1,050 g
Ingredients
- 1,000 gCauliflower, raw
- 150 gOil, olive, salad or cooking editorial addition
- 5 gSalt, table
Method
- Break 1,000 g trimmed edible cauliflower into 4 cm florets. Rinse them and dry completely for 8 minutes.
- Heat 1,000 g oil to 180 °C in a deep pot. Fry cauliflower in two batches for 7 minutes each until edges are deep golden and centres are soft.
- Drain florets on a rack for 5 minutes, sprinkle with 5 g salt and toss. Tahini and lemon sauce are not part of this recipe.
- Serve hot in portions of about 260 g of fried cauliflower alone; the menu adds sauce as a separate recipe.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,576 kcal
- Protein
- 19.2 g
- Fat
- 152.8 g
- Total carbohydrate (by difference)
- 49.7 g
- Total dietary fibre (USDA)
- 20 g
- Saturated fatty acids
- 22 g
- Sodium
- 2,240.9 mg
- Salt (sodium × 2.5)
- 5.6 g
Per serving
- Energy
- 394 kcal
- Protein
- 4.8 g
- Fat
- 38.2 g
- Total carbohydrate (by difference)
- 12.4 g
- Total dietary fibre (USDA)
- 5 g
- Saturated fatty acids
- 5.5 g
- Sodium
- 560.2 mg
- Salt (sodium × 2.5)
- 1.4 g
Per 100 g of finished food
- Energy
- 150.1 kcal
- Protein
- 1.8 g
- Fat
- 14.6 g
- Total carbohydrate (by difference)
- 4.7 g
- Total dietary fibre (USDA)
- 1.9 g
- Saturated fatty acids
- 2.1 g
- Sodium
- 213.4 mg
- Salt (sodium × 2.5)
- 0.53 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal