Creepy Halloween Cauliflower
Nutritional values
(Percentage of daily recommendation)
| Calorie | 353 cal. | (17 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 56.3 μg | (94 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 160 mg | (168 %) | ||
| Potassium | 1,396 mg | (35 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 11 g |
Ingredients
- 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
Preparation steps
For the potato puree: Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 30 minutes.
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.
