Boiled cauliflower polish style

45 min
Vegetarian Suitable for vegetarians
Type of dish: Vegetables
Temperature: Hot
Cuisine type: European cuisine
Meses de temporada*: January, February, March, April, October, November, December
Allergens:
Eggs
Eggs
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Cauliflower 2.5 kg
Eggs 2.0 ud
Breadcrumbs 0.0 kg
Parsley 0.75 g
Dried chilli pepper 0.75 g
Garlic, bulb 4.0 ud
Olive oil 0.125 l
Table salt 3.75 g
Elaboration
  • Clean the cauliflower and cut into regular pieces (florets).
  • Boil or steam, drain and cool.
  • Boil the eggs and chop them into a thick brunoise.
  • Chop the parsley into brunoise and the chilli pepper into thin rings.

PLATING UP

  • Place the cauliflower in the chosen container and sprinkle with bread crumbs.
  • Cook au gratin in the oven.
  • Make fried brunoised garlic with the chilli pepper.
  • Pour the fried garlic over the cauliflower + the egg + the chopped parsley.
Nutritional information (1 portion)
Energy
371.2
kcal
Carbohydrates
12.86
g
Proteins
11.88
g
Lipids
28.47
g
Fiber 8.43 g
Saturates 4.19 g
Monounsaturated fatty acids 20.78 g
Polyunsaturated fatty acids 2.82 g
Cholesterol 92.02 mg
Calcium 102.49 mg
Iron 4.49 mg
Zinc 1.53 mg
Vitamin A 95.48 ug
Vitamin C 268.66 g
Folic acid 288.34 ug
Salt (Sodium) 326.62 mg
Sugars 10.52 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.