Directions:
- Heat 1 inch salted water to boiling.
- Add cauliflower.
- Cover and and heat to boiling; reduce heat.
- Simmer until tender about 20 to 25 minutes; drain.
- Cook and stir tomatoes, onion, and chilies in oil in 10- inch skillet until onion is tender, about 5 minutes.
- Stir in salt and cinnamon.
- Simmer uncovered, 5 minutes.
- Stir in olives; heat until hot.
- Place cauliflower on serving plate.
- Cut into 8 wedges; separate wedges slightly.
- Spoon tomato sauce over and around cauliflower wedges.
- Sprinkle with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 105.02 Kcal (440 kJ) | ||
| Calories from fat | 51.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.76g | 9% | |
|---|---|---|---|
| Cholesterol | 6.31mg | 2% | |
| Sodium | 382.15mg | 16% | |
| Potassium | 531.93mg | 11% | |
| Total Carbs | 9.85g | 3% | |
| Sugars | 4.94g | 20% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 4.84g | 10% | |
| Vitamin C | 73.2mg | 122% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 90.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 50.53 Kcal (212 kJ) | ||
| Calories from fat | 24.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.77g | 9% | |
|---|---|---|---|
| Cholesterol | 3.04mg | 2% | |
| Sodium | 183.87mg | 16% | |
| Potassium | 255.94mg | 11% | |
| Total Carbs | 4.74g | 3% | |
| Sugars | 2.38g | 20% | |
| Dietary Fiber | 1.6g | 13% | |
| Protein | 2.33g | 10% | |
| Vitamin C | 35.2mg | 122% | |
| Iron | 0.1mg | 1% | |
| Calcium | 43.6mg | 9% | |
* 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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