Cauliflower and Tomato Gratin
(4 votes)
(4 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
394
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 394 cal. | (19 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 85.2 μg | (142 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 191 μg | (64 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 22.9 μg | (51 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 173 mg | (182 %) | ||
| Potassium | 1,027 mg | (26 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 230 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 head Cauliflower (as small as possible)
- 250 grams Tomatoes
- butter (for greasing)
- salt
- peppers
- Nutmeg
- 3 eggs
- 250 grams Whipped cream
- 200 grams Mozzarella
Preparation steps
1.
Trim the cauliflower, cut into florets, rinse and drain well. Rinse the tomatoes, cut into large slices and remove the tough core.
2.
Grease a casserole dish with butter and pour in the vegetables. Whisk the eggs and heavy cream, season with salt, pepper and nutmeg and pour over the vegetables. Bake in a preheated oven at 170°C (approximately 350°F) for about 15 minutes.
3.
Meanwhile, cut the mozzarella into thin slices. Spread the cheese on top of the gratin and bake for another 10-15 minutes until golden brown. Broil for the last 1-2 minutes of cooking for a nicely browned top. Remove from the oven and serve hot.
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