Cauliflower with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 301 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 55.8 μg | (93 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 186 mg | (196 %) | ||
| Potassium | 1,238 mg | (31 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 red Bell pepper
- 600 grams starchy potatoes
- 40 grams black Olives (pitted)
- 200 milliliters milk
- 1 Tbsp butter
- ½ tsp salt
- Nutmeg
- peppers
- 600 grams Cauliflower
- 200 milliliters Vegetable broth
- 2 Tbsps finely ground Wheat
- 100 grams Sour cream
- 1 tsp lemon juice
- 4 Tbsps chopped mint
Preparation steps
Halve and trim the bell pepper and lightly brush with oil. Bake for 3 to 5 minutes in the oven under the broiler at 250°C (approximately 475ºF) until the skin blisters. Remove from the oven, cover with a damp cloth and allow to cool. Then, remove the skin and chop the flesh finely.
Chop the olives finely.
Cook the potatoes in their skins in a little water until soft.
Brush the cauliflower, rinse, drain and divide into florets.
Boil the vegetable broth, add the cauliflower, cover and simmer until al dente. Remove from the broth and keep warm.
Mix the flour with 5 tablespoons of water and the sour cream until smooth. Stir in the vegetable stock and bring to a boil. Cook for 3 minutes until the liquid thickens and then season with salt, pepper, lemon juice and nutmeg.
Combine the milk and butter and season with salt, nutmeg and pepper. Bring to a boil.
Drain the potatoes and allow the water to evaporate. Peel while still hot and then press through the ricer directly into the boiling spice-milk mixture. Finally, stir in the chopped olives and bell pepper pieces.
Add the mint to the sauce, season to taste, fold in the cauliflower and heat briefly. Serve with the puréed potatoes.
