Baked Cauliflower and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 705 cal. | (34 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 72.5 μg | (121 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 152 mg | (160 %) | ||
| Potassium | 1,183 mg | (30 %) | ||
| Calcium | 531 mg | (53 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 32 g | |||
| Uric acid | 123 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 4 large potatoes
- 2 Tbsps sunflower oil
- 800 grams Cauliflower
- 100 grams Smoked ham (sliced)
- butter (for baking dish)
- 1 garlic clove
- 150 grams grated Mountain cheese
- 300 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 pinch freshly ground Nutmeg
- 4 Tbsps butter
- 1 Tbsp chopped parsley
Preparation steps
Rinse potatoes thoroughly. Brush with oil and place on a lined with parchment paper baking tray. Bake in preheated oven at 200°C (approximately 400°F) on lower rack for 50-60 minutes.
Cut off cauliflower florets and rinse. Cut ham into thin strips. Butter a baking dish. Peel garlic, squeeze through a garlic press and combine with cheese and cream. Season with salt, pepper and nutmeg.
Thirty minutes before the end of cooking potatoes, add cauliflower florets and ham into the dish and pour cheese cream over them. Bake until florets become golden brown and soft (about 25 minutes).
Cut potatoes in the middle crosswise, season with salt and top with dollops of butter. Arrange with baked cauliflower florets on plates and sprinkle with chopped parsley. Serve.
