Cauliflower Gratin with Peppers
Healthy, because
Even smarter
Nutritional values
The comparatively well-tolerated and easily digestible cauliflower is rich in the mineral potassium - this supports kidney activity and ensures a balanced fluid balance. The paprika also boosts the immune system with lots of vitamin C.
Instead of Emmentaler, any other cheese can be used for gratinating, depending on preference! Try it with mozzarella or goat's cheese.
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 93.2 μg | (155 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 239 μg | (80 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 26.6 μg | (59 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 281 mg | (296 %) | ||
| Potassium | 1,109 mg | (28 %) | ||
| Calcium | 547 mg | (55 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 144 mg | |||
| Cholesterol | 210 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 kilogram Cauliflower
- salt
- 2 green Bell pepper
- butter (for the baking pan)
- 3 eggs
- 500 grams Quark
- 2 Tbsps Curry powder
- 100 grams grated Emmentaler cheese
- 1 Tbsp lemon juice
- freshly ground peppers
- 2 Tbsps scallions
Preparation steps
Rinse cauliflower and cut into small florets. Blanch in boling salted water for 2-3 minutes, drain well. Rinse and halve bell peppers, remove seeds and ribs and chop.
Butter baking pan.
Arrange vegetables in a pan. Separate eggs. Beat egg whites until stiff. Whisk egg yolks with quark, curry powder and half of grated cheese until smooth, season well with salt, lemon juice and pepper. Fold in egg whites and pour mixture over the vegetables. Sprinkle with remaining cheese and bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes or until golden brown.
Sprinkle with chives and serve.
