Baked Cauliflower
Healthy, because
Even smarter
Nutritional values
Cauliflower recipes are also something for people with a sensitive stomach. Unlike other types of cabbage, cauliflower is well tolerated by most people and is easily digestible. The secondary plant substance sulforaphane is said to prevent cancer and even make chemotherapy more effective.
The eye eats with you - for this cauliflower recipe use colourful cauliflower (red and purple) to create a colourful highlight. This cauliflower not only looks great but also contains more vitamin A and flavonoids. You love cauliflower as much as we do? Then take a look at our cookbook about this delicious vegetable. There you will find numerous cauliflower recipes - from a classic cauliflower soup, to a cauliflower gratin, to potato-cauliflower curry everything your heart desires.
(Percentage of daily recommendation)
| Calorie | 521 cal. | (25 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 116.8 μg | (195 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 205 μg | (68 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 241 mg | (254 %) | ||
| Potassium | 1,219 mg | (30 %) | ||
| Calcium | 604 mg | (60 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 23.7 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 ½ kilograms Cauliflower
- salt
- 250 milliliters Whipped cream (min. 30% fat content)
- 100 milliliters milk
- 2 garlic cloves
- freshly ground peppers
- freshly ground Nutmeg
- 200 grams grated Gruyere
- butter (for the pan)
Preparation steps
Preheat the oven to 220°C (approximately 425°F).
Rinse the cauliflower and divide into florets. Cook in salt water for 10-15 minutes until al dente.
Mix the cream and milk. Peel the garlic and squeeze into the milk. Season with salt, pepper and nutmeg.
Drain the cauliflower and pour into a greased baking dish. Sprinkle with the cream-milk and cheese. Bake for 5-10 minutes. Serve hot.
