Creepy Halloween Cauliflower

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Creepy Halloween Cauliflower
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
353
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie353 cal.(17 %)
Protein18 g(18 %)
Fat12 g(10 %)
Carbohydrates43 g(29 %)
Sugar added2 g(8 %)
Roughage7.7 g(26 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E0.6 mg(5 %)
Vitamin K56.3 μg(94 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin8.3 mg(69 %)
Vitamin B₆0.8 mg(57 %)
Folate123 μg(41 %)
Pantothenic acid2.9 mg(48 %)
Biotin8.7 μg(19 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C160 mg(168 %)
Potassium1,396 mg(35 %)
Calcium164 mg(16 %)
Magnesium85 mg(28 %)
Iron3.3 mg(22 %)
Iodine18 μg(9 %)
Zinc2 mg(25 %)
Saturated fatty acids6.9 g
Uric acid161 mg
Cholesterol43 mg
Complete sugar11 g

Ingredients

for
6
For the cauliflower
salt
8 ozs milk
4 ozs Whipped cream
7 ozs water
3 Tbsps butter
3 Tbsps Pastry flour
freshly ground peppers
3 Tbsps Horseradish
1 tsp lemon juice (for the bechamel)
1 large Cauliflower
2 Tbsps lemon juice (for the cauliflower)
For the potato puree
36 ozs starchy potatoes
9 ozs milk
salt
peppers
Nutmeg
6 ozs cooked ham (cut into very thin strips)
For garnish
Ketchup
How healthy are the main ingredients?
potatohamHorseradishWhipped creamsaltCauliflower

Preparation steps

1.

For the potato puree: Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 30 minutes.

2.

For the cauliflower: Heat the milk, cream and water in a saucepan. Melt the butter in a second saucepan. Whisk in the flour until a paste is formed. Gradually whisk in the milk mixture. Whisk constantly until the mixture is thick. Season with salt and pepper to taste. Stir in the horseradish and lemon juice. Remove from heat. 

Rinse the cauliflower, and remove green leaves and stock. Be carefuly to keep the cauliflower intact.  Cook in a pot of boiling salted wter and 2 tablespoons of lemon juice until al dente, about 15 minutes. Remove and drain. 

For the potato puree:  Drain the potatoes. Peel the potatoes and press through a ricer into a bowl. Stir in the milk and ham, and season with salt, pepper and nutmeg to taste. 

For serving: Place the potatoes on a plate. Top with the cauliflower. Heat up the bechamel sauce and pour over the cauliflower. Stick a cleaver or large knife in the top of the cauliflower and garnish with ketchup.