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Cauliflower and Mortadella Gratin

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Cauliflower and Mortadella Gratin
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 35 min.
Ready in
Calories:
905
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie905 kcal(43 %)
Protein31.62 g(32 %)
Fat79.41 g(68 %)
Carbohydrates19.57 g(13 %)
Sugar added0 g(0 %)
Roughage5.98 g(20 %)
Vitamin A542.59 mg(67,824 %)
Vitamin D2.09 μg(10 %)
Vitamin E5.57 mg(46 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.44 mg(40 %)
Niacin3.24 mg(27 %)
Vitamin B₆0.32 mg(23 %)
Folate131.9 μg(44 %)
Pantothenic acid1.15 mg(19 %)
Biotin3.05 μg(7 %)
Vitamin B₁₂1.46 μg(49 %)
Vitamin C80.94 mg(85 %)
Potassium513.14 mg(13 %)
Calcium451.76 mg(45 %)
Magnesium41.78 mg(14 %)
Iron2.72 mg(18 %)
Iodine60 μg(30 %)
Zinc1.15 mg(14 %)
Saturated fatty acids37.15 g
Cholesterol342.26 mg
Author of this recipe:

Ingredients

for
2
Ingredients
½
Cauliflower (approx. 750 g)
½ cup
2
1 tablespoon
Caper (chopped)
½
lemon (juiced)
1 slice
¼ cup
pine nut (finely chopped)
¼ cup
cup
Mortadella (diced)
2 tablespoons
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.