Cauliflower Tomato Gratin
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(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
386
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 70.9 μg | (118 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 152 mg | (160 %) | ||
| Potassium | 908 mg | (23 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Cauliflower
- 500 grams Tomatoes
- 2 garlic cloves
- salt
- freshly ground peppers
- 3 Tbsps butter (in flakes)
- 200 grams Feta (diced)
- ½ bunch marjoram
- vegetable oil (for the pan)
Preparation steps
1.
Rinse the cauliflower and cut into small florets. Cook the cauliflower in boiling salt water for about 6 minutes. Drain, rinse in cold water and drain well. Blanch the tomatoes for a few seconds, peel, quarter, remove the seeds and dice. Peel and chop the garlic. Rinse the basil, setting a few leaves aside for the garnish. Chop the rest of the basil and mix with the tomatoes.
2.
Mix the cauliflower, tomatoes and garlic. Season with salt and pepper and pour into a greased baking dish. Cover with feta cheese and butter flakes. Bake for 15-20 minutes at 200°C (approximately 400°F).
3.
Serve garnished with marjoram and basil leaves.
