Baked Cauliflower Cheese
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
267
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 78.5 μg | (131 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 162 mg | (171 %) | ||
| Potassium | 811 mg | (20 %) | ||
| Calcium | 254 mg | (25 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the sauce
- 2 Tbsps butter
- 1 scallion (cut into thin strips)
- ⅕ cup flour
- ⅞ cup milk
- 1.333 cups vegetable stock
- ¾ cup Processed Cheese
- salt
- peppers
- 3 Tbsps cream
- 1 egg yolk (to bind the sauce)
- In addition
- 1 large Cauliflower
Product recommendation
Can be frozen.
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Peeler, 1 Tablespoon, 1 Small bowl, 1 große Skillet mit Deckel, 1 Slotted spatula, 1 Teaspoon, 1 Measuring cups, 1 Citrus juicer
Preparation steps
1.
Heat the butter and sweat the spring onion until soft. Stir in the flour, cook briefly without browning, then stir in sufficient liquid, a little at a time, to produce a thick, lump-free paste. You can now stir the rest of the liquid in all at once. Bring the sauce to the boil, then add the cheese in small pieces and dissolve in the sauce. Now bind the sauce: mix the egg yolk with the cream and a little of the sauce, and quickly stir into the hot, but no longer boiling sauce.
2.
Wash the cauliflower well, divide into florets and blanch in boiling, salted water for 5 minutes. Refresh in ice-cold water, drain and put into a baking dish. Pour the cheese sauce evenly over the cauliflower and bake in a preheated oven (200º) for about 20 minutes, until golden brown.
