Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
| Dry whole-wheat pasta | 300 g | Whole culinary ingredient |
 Cauliflower florets | 340 g | Sweet, Astringent · Cooling |
 Fresh parsley | 24 g | Pungent, Bitter · Heating |
 Olive oil | 22 g | Sweet, Bitter, Astringent · Heating |
 Dried oregano | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 1200 g | Whole culinary ingredient |
Step-by-Step Preparation
- Bring the water to a boil, add part of the rock salt, and cook the dry whole-wheat pasta until tender but intact.
- Reserve a little cooking water, drain the pasta, and keep it warm.
- Warm the olive oil and cook the cauliflower florets with oregano until fully tender.
- Fold in the pasta and fresh parsley, adding reserved water only as needed for a light sauce.
- Adjust the remaining rock salt and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original continental lacto-vegetarian pasta adaptation)
Whole-Wheat Cauliflower Parsley Pasta uses a vegetable-forward sauce and a moderate pasta portion. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Whole-Wheat Cauliflower Parsley Pasta
| Nutrient | Per 100g | Per Serving (1 serving (473g)) |
|---|---|---|
| Energy (Calories) | 71 kcal | 338 kcal |
| Protein | 2.6 g | 12.3 g |
| Total Carbohydrates | 12.7 g | 60.1 g |
| Dietary Fiber | 1.9 g | 9.1 g |
| Total Sugars | 0.8 g | 3.8 g |
| Total Fat | 1.7 g | 8.0 g |
| Calcium | 14.8 mg | 70.1 mg |
| Iron | 0.79 mg | 3.76 mg |
| Magnesium | 24.7 mg | 116.8 mg |
| Phosphorus | 63.2 mg | 299.2 mg |
| Potassium | 131 mg | 622 mg |
| Sodium | 112 mg | 530 mg |
| Zinc | 0.54 mg | 2.57 mg |
| Copper | 0.09 mg | 0.45 mg |
| Manganese | 0.51 mg | 2.42 mg |
| Selenium | 12.4 µg | 58.7 µg |
| Vitamin C | 10.3 mg | 49.0 mg |
| Vitamin A (RAE) | 5.5 µg | 25.9 µg |
| Vitamin E | 1.06 mg | 5.04 mg |
| Vitamin K | 25.5 µg | 120.6 µg |
| Thiamin (Vitamin B1) | 0.07 mg | 0.35 mg |
| Riboflavin (Vitamin B2) | 0.05 mg | 0.22 mg |
| Niacin (Vitamin B3) | 1.49 mg | 7.06 mg |
| Vitamin B6 | 0.08 mg | 0.38 mg |
| Folate (DFE) | 23.5 µg | 111.1 µg |
| Choline | 8.2 mg | 38.7 mg |
