Cauliflower and Mortadella Gratin
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 35 min.
Ready in
Calories:
759
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 759 cal. | (36 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 91.5 μg | (153 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 194 μg | (65 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 191 mg | (201 %) | ||
| Potassium | 1,264 mg | (32 %) | ||
| Calcium | 282 mg | (28 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 126 μg | (63 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 29.5 g | |||
| Uric acid | 224 mg | |||
| Cholesterol | 351 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ½ Cauliflower (approx. 750 g)
- ½ cup Mascarpone
- 2 eggs
- 1 Tbsp Caper (chopped)
- ½ lemon (juiced)
- 1 slice Bread
- ¼ cup Pine nuts (finely chopped)
- ¼ cup Parmesan (grated)
- ⅔ cup Mortadella (diced)
- 2 Tbsps oregano (chopped, plus whole leaves to garnish)
Preparation steps
1.
Wash and trim the cauliflower and divide into equal-sized florets. Blanch in boiling, salted water for 5 minutes, then refresh in cold water and drain well.
2.
Whisk the mascarpone with 1 whole egg and 1 egg yolk. Season with salt and pepper and add chopped capers and lemon juice to taste.
3.
Cut the crusts off the bread and grate the bread finely. Beat the remaining egg white until stiff, fold in the pine nuts, breadcrumbs and Parmesan and season to taste with salt.
4.
Preheat the oven to 220°C (200 fan), 400°F, gas 6. Grease a baking dish. Spread a little of the mascarpone mixture in the bottom, then add the cauliflower, mortadella and oregano.
5.
Pour the rest of the mascarpone mixture over and spread the egg white mixture on top. Bake in the oven for about 20 minutes, until golden brown. Garnish with fresh oregano.
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