Cauliflower Gratin with Ground Meat and Cherry Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 676 cal. | (32 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 98 μg | (163 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17.9 mg | (149 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 171 mg | (180 %) | ||
| Potassium | 1,375 mg | (34 %) | ||
| Calcium | 487 mg | (49 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 24.5 g | |||
| Uric acid | 286 mg | |||
| Cholesterol | 191 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the gratin
- 1 Cauliflower
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- 1 White roll (day-old of 3 pieces of toast)
- 150 grams Gouda
- 1 onion
- ½ bunch parsley
- 500 grams Ground meat (mixed)
- 1 egg
- ground paprika (sweet)
- For the bechamel
- 30 grams clarified butter
- 1 heaping Tbsp Pastry flour
- 125 milliliters Beef broth (Instant)
- 100 milliliters milk
- 50 milliliters Whipped cream
- In addition
- 8 Cherry tomatoes
Preparation steps
For the gratin: cook cauliflower in slightly salted water mixed with lemon juice for about 10 minutes.
Soak bread in water. Grate cheese.
Peel onion and dice finely. Rinse parsley, shake dry and chop.
Squeeze bread well. Combine with ground meat, onion, parsley, and 1/3 of cheese.
Combine 1/3 of grated cheese with egg. Season with salt, pepper and paprika.
Butter round ovenproof dish, arrange ground meat mixture in a ring shape in it.
Place cauliflower in the middle.
For the bechamel: melt butter in a pan and add flour. Saute briefly and deglaze pan with broth, milk and cream, stirring. Simmer on low heat for about 10 minutes. Add cheese and egg mixture and mix well.
Season sauce with salt, pepper and nutmeg. Drizzle cauliflower and meat with sauce.
Bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes.
Rinse and dry tomatoes, remove stems and score bottoms crosswise.
Press tomatoes onto meat ring and sprinkle with remaining cheese. Bake for 10 more minutes and serve.
