Directions:
- In a large skillet, heat 1 tablespoons oil.
- Add the pancetta and cook over moderate heat until the fat has been rendered, about 4 minutes.
- Stir in the cauliflower, onion, dill and bay leaf.
- Cover and cook, stirring occasionally for 15 minutes. The cauliflower should be tender and browned.
- In a large bowl, mix the lemon juice with the remaining 2 tablespoons of olive oil.
- Season with salt and pepper.
- Add the cauliflower and the spinach, toss and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.76 Kcal (1054 kJ) | ||
| Calories from fat | 181.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.17g | 31% | |
|---|---|---|---|
| Cholesterol | 22.68mg | 8% | |
| Sodium | 553.41mg | 23% | |
| Potassium | 737.32mg | 16% | |
| Total Carbs | 10.67g | 4% | |
| Sugars | 3.65g | 15% | |
| Dietary Fiber | 3.91g | 16% | |
| Protein | 9.18g | 18% | |
| Vitamin C | 80.8mg | 135% | |
| Iron | 1.1mg | 6% | |
| Calcium | 99.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 105.74 Kcal (443 kJ) | ||
| Calories from fat | 76.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.47g | 31% | |
|---|---|---|---|
| Cholesterol | 9.52mg | 8% | |
| Sodium | 232.44mg | 23% | |
| Potassium | 309.68mg | 16% | |
| Total Carbs | 4.48g | 4% | |
| Sugars | 1.53g | 15% | |
| Dietary Fiber | 1.64g | 16% | |
| Protein | 3.86g | 18% | |
| Vitamin C | 33.9mg | 135% | |
| Iron | 0.5mg | 6% | |
| Calcium | 41.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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