Cheesy Cauliflower and Spinach Casserole
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
1698
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,698 cal. | (81 %) | ||
| Protein | 81 g | (83 %) | ||
| Fat | 133 g | (115 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 34.3 g | (114 %) |
more nutritional values
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 6.8 μg | (34 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 1,283.5 μg | (2,139 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 2.6 mg | (236 %) | ||
| Niacin | 27.6 mg | (230 %) | ||
| Vitamin B₆ | 2.9 mg | (207 %) | ||
| Folate | 986 μg | (329 %) | ||
| Pantothenic acid | 13.9 mg | (232 %) | ||
| Biotin | 80.1 μg | (178 %) | ||
| Vitamin B₁₂ | 6.4 μg | (213 %) | ||
| Vitamin C | 775 mg | (816 %) | ||
| Potassium | 4,998 mg | (125 %) | ||
| Calcium | 2,235 mg | (224 %) | ||
| Magnesium | 403 mg | (134 %) | ||
| Iron | 16.3 mg | (109 %) | ||
| Iodine | 75 μg | (38 %) | ||
| Zinc | 13.2 mg | (165 %) | ||
| Saturated fatty acids | 73.6 g | |||
| Uric acid | 675 mg | |||
| Cholesterol | 729 mg | |||
| Complete sugar | 37 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- butter (for greasing the pan)
- 1 head Cauliflower
- salt
- 1 small onion
- 1 garlic clove
- 250 grams fresh Spinach
- 1 Tbsp olive oil
- Nutmeg
- 200 milliliters Whipped cream
- 100 milliliters milk
- 100 grams grated Emmentaler cheese
- 2 eggs
- freshly ground peppers
- ½ tsp Curry powder
How healthy are the main ingredients?
CauliflowerCauliflowerSpinachWhipped creamEmmentaler cheeseolive oilPreparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Grease a casserole dish with butter.
2.
Rinse the cauliflower and cut into small florets. Blanch the florets in boiling, salted water for about 2 minutes. Rinse under cold water and drain well.
3.
Rinse the spinach and pat dry. Peel the garlic and onion and chop finely. Sauté the garlic and onion in olive oil until translucent. Add the spinach, stir in the heavy cream and season with salt and nutmeg.
4.
Place the cauliflower and spinach mixture into the prepared casserole dish. Whisk together the milk, grated cheese, eggs, pepper and cumin. Pour over the cauliflower and spinach and bake for 25 minutes, until golden brown.
5.
Remove from the oven and serve immediately.
