Boiled cauliflower polish style
45 min

Allergens:
Ingredients for 5 portions
Calculate portions
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.
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