Cauliflower-Mortadella Bake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 44 μg | (73 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 584 mg | (15 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 67 μg | (34 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 170 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- ½ head Cauliflower (about 750 g)
- salt
- 100 grams Mortadella
- 1 Tbsp Caper
- 125 grams Mascarpone
- 2 eggs
- peppers
- lemon juice
- oregano
- 30 grams Pine nuts
- 1 slice Toast
- 30 grams Parmesan
Preparation steps
Rinse the cauliflower and divide into florets. Cook in a pot of boiling salted water for 5 minutes. Drain, rinse with cold water and drain again.
Cut the mortadella into small cubes. Finely chop half the capers. In a bowl, whisk the mascarpone with 1 whole egg and 1 egg yolk. Season with salt and pepper to taste. Stir in the chopped capers and lemon juice.
Finely grate the Parmesan. Finely crumble the toast.
In a bowl, beat the remaining egg whites with the pine nuts, Parmesan and breadcrumbs. Season with salt to taste.
Preheat the oven to 220°C (approximately 340°F). Grease a baking dish. Pour in the mascarpone mixture. Place the cauliflower, mortadella and oregano on top. Pour the egg white mixture over the cauliflower. Bake on the middle rack until golden brown, about 20 minutes. Serve garnished with fresh oregano if desired.
