Cauliflower with Cheese Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 532 cal. | (25 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.6 g | (35 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 102.4 μg | (171 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 201 μg | (67 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 173 mg | (182 %) | ||
| Potassium | 1,422 mg | (36 %) | ||
| Calcium | 738 mg | (74 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 18.5 g | |||
| Uric acid | 159 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 1 Cauliflower
- salt
- 250 grams carrots
- 2 Tbsps vegetable oil
- 1 Tbsp Pumpkin seed
- 1 onion
- 150 grams peas
- freshly ground pepper
- 30 grams butter
- 20 grams Pastry flour
- milk
- 150 grams mature Gouda
- 1 Tbsp chopped parsley
Preparation steps
Brush the cauliflower, rinse briefly and cook for about 15 minutes in plenty of lightly salted water. Rinse, peel and dice the carrots. Cook in little lightly salted water for 5 minutes.
Lift out the cauliflower with a skimmer, transfer to a plate and keep warm. Drain the carrots, collecting the cooking water. Collect a total of 1/4 liter (approximately 1 cup) of cooking water from both the cauliflower and the carrots.
Heat some oil in a pan and toast the sunflower and pumpkin seeds. Peel and chop the onion, add to the pan and sauté until soft. Add the peas and cook for 5 minutes. Mix in the carrots and season with salt and pepper.
For the sauce, melt the butter and sauté the flour in it. Deglaze with the vegetable cooking water and the milk, stir and simmer for 5 minutes.
Grate the Gouda, add to the sauce and let it melt while stirring. Season with salt and pepper.
Coat the cauliflower with a little cheese sauce and brown slightly under the preheated broiler. Add the carrots and peas to the cauliflower dish and serve showered with parsley.
Serve the remaining sauce separately.
