Cauliflower Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 767 cal. | (37 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.6 g | (49 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 91.2 μg | (152 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 192 μg | (64 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 250 mg | (263 %) | ||
| Potassium | 2,059 mg | (51 %) | ||
| Calcium | 363 mg | (36 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 25.9 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 100 grams streaky, smoked Bacon
- 2 onions
- 6 portions Instant mashed potato (with milk; from the package)
- Fat (for the pan)
- 1 Cauliflower
- salt
- 1 bunch scallions
- 1 red Bell pepper
- 150 grams Crème fraiche
- 50 grams grated Emmentaler cheese
- parsley (for garnish)
Preparation steps
Finely dice the bacon and cook until crispy. Peel and finely dice the onions. Add the onions to the bacon and saute until soft. Prepare the mashed potatoes according to the package instructions. Fold the bacon and onions into the mashed potatoes. Pour the potatoes into a greased baking dish. Smooth on the bottom and pile higher on the edges.
Rinse the cauliflower, divide into florets and blanch in salt water for about 8 minutes. Rinse and chop the scallions. Rinse the pepper, halve and chop into smaller pieces. Mix the creme fraiche and grated cheese. Drain the cauliflower.
Spread the cauliflower, scallions and pepper on the potatoes. Pour the cheese sauce on top. Bake for about 20-25 minutes at 220°C (approximately 425°F). Serve sprinkled with parsley.
