Cauliflower au gratin with bechamel sauce
50 min

Type of dish:
Vegetables
Temperature:
Hot
Meses de temporada*:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Frozen cauliflower
1.25 kg
Grated cheese
0.1 kg
Parsley
0.75 g
Sterilised milk
1.0 l
Margarine
0.04 kg
Plain flour
0.04 kg
Ground white pepper
0.002 g
Ground nutmeg
0.002 g
Table salt
5.0 g
Elaboration
- Clean the cauliflower and cut into regular pieces.
- Boil or steam the cauliflower. Cool and drain.
- Place the cauliflower on a baking sheet.
- Make a bechamel of 40 g/l.
- Pour over the bechamel and add some grated cheese on top.
- Cook au gratin in the oven, sprinkle with parsley and plate up.
Nutritional information (1 portion)
Energy
372.53
kcal
Carbohydrates
24.33
g
Proteins
20.87
g
Lipids
20.03
g
Fiber
5.53
g
Saturates
9.18
g
Monounsaturated fatty acids
5.39
g
Polyunsaturated fatty acids
3.7
g
Cholesterol
57.2
mg
Calcium
554.43
mg
Iron
2.96
mg
Zinc
2.22
mg
Vitamin A
217.8
ug
Vitamin C
171.39
g
Folic acid
188.52
ug
Salt (Sodium)
837.55
mg
Sugars
16.45
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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