Downshiftology · by Lisa Bryan★ 5.0 (5)
Warm Cauliflower and Prosciutto Salad with Chevre
NUTRITION · PER SERVING25M COOK
CAL 8%·PRO 17%
CARBS 7G18% OF CAL
3G FIBER0G ADDED2G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 12G67% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm salad of roasted cauliflower and Brussels sprouts with crispy prosciutto and creamy chevre cheese. This is a hearty, umami-rich salad with tender roasted vegetables.
mainamericansaladporkdairy freegluten freeketolow carb
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1/2 head cauliflower
- 1/2 lb brussel sprouts
- 6 slices prosciutto
- 4 cloves garlic (minced)
- 2 tbsp chevre
- 3 tbsp olive oil (separated 2 tbs + 1 tbs)
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 25M
CAL 8%·PRO 17%
CARBS 7G18% OF CAL
3G FIBER0G ADDED2G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 12G67% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 599mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 337mg
- Calcium
- 35mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 599MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.