Cauliflower Gratin
Healthy, because
Even smarter
Nutritional values
The hearty mountain cheese not only tastes delicious, but also contains plenty of vitamin A, which we need for normal vision at dusk and dark. It also contains magnesium and B vitamins, which can help us relax in times of stress.
To make the cauliflower casserole a little more colourful, you can either replace part of the cabbage with other vegetables such as carrots, or you can sprinkle the gratinated vegetables with freshly chopped herbs. Chopped nuts also refine the casserole and add unsaturated fatty acids to the gratin.
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 61.7 μg | (103 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 681 mg | (17 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 28 ozs Cauliflower
- salt
- 5 tsps butter
- 5 tsps Pastry flour
- 5 ozs milk
- 6 ozs cream cheese
- 3 Tbsps Whipped cream
- 1 egg yolk
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
Preheat the oven to 400°F.
Rinse and trim the cauliflower, divide into florets and blanch for 5 minutes in boiling salted water. Remove from the water, rinse with cold water and drain well. Reserve the blanching water.
Melt the butter in a saucepan, add the flour, stir and cook briefly. Add approximately 1 cup of the blanching water to deglaze, stir well and pour in the milk. Add the cheese and stir until melted. Mix the egg yolk and heavy cream. Add to the sauce and season with salt, pepper and nutmeg.
Spread the cauliflower in a baking dish greased with butter and pour the sauce over it. Bake in the preheated oven for about 20 minutes.
Remove and serve immediately.
