Cauliflower au gratin with bechamel sauce

50 min
Vegetarian Suitable for vegetarians
Type of dish: Vegetables
Temperature: Hot
Allergens
Gluten
Gluten
Milk
Milk
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Cauliflower 1.875 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
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
386.03
kcal
Carbohydrates
25.88
g
Proteins
21.97
g
Lipids
20.13
g
Fiber 6.58 g
Saturates 9.2 g
Monounsaturated fatty acids 5.4 g
Polyunsaturated fatty acids 3.75 g
Cholesterol 57.2 mg
Calcium 565.43 mg
Iron 3.46 mg
Zinc 2.37 mg
Vitamin A 217.8 ug
Vitamin C 204.89 g
Folic acid 223.02 ug
Salt (Sodium) 837.55 mg
Sugars 17.74 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.