Cawliflower au gratin with bechamel sauce

50 min
Type of dish: Vegetables
Temperature: Hot
Allergens
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Cauliflower 2.25 kg
Grated cheese 0.1 kg
Parsley 0.75 g
Bechamel (roux 40x40) for sauces 1.0 l
See Recipe
Sterilised milk 1.0 l
Margarine 0.04 kg
Txuri flour (R) 0.04 kg
Ground white pepper 0.002 g
Ground nutmeg 0.002 g
Table salt 5.0 g
Elaboration
  • Limpiar las coliflor y cortarlas en trozos regulares.
  • Cocer la coliflor al vapor, o a la inglesa. Refrescar y escurrir. 
  • Colocar la coliflor en una bandeja de horno.
  • Hacer una besamel de 40 g/l.
  • Salsear la coliflor con la besamel, añadir un poco de queso rallado por encima.
  • Gratinar al horno, espolvorear con perejil  y emplatar.

Nutritional information (1 portion)
Energy
426.53
kcal
Carbohydrates
30.53
g
Proteins
25.27
g
Lipids
20.43
g
Fiber 9.73 g
Saturates 9.28 g
Monounsaturated fatty acids 5.43 g
Polyunsaturated fatty acids 3.9 g
Cholesterol 57.2 mg
Calcium 598.43 mg
Iron 4.96 mg
Zinc 2.82 mg
Vitamin A 217.8 ug
Vitamin C 305.39 g
Folic acid 326.52 ug
Salt (Sodium) 837.55 mg
Sugars 21.61 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.