Cawliflower au gratin with bechamel sauce

50 min
Temperature: Hot
Type of dish: Vegetables
Allergens
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Cauliflower 2.25 kg
Grated cheese 0.02 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
359.01
kcal
Carbohydrates
30.45
g
Proteins
18.87
g
Lipids
15.81
g
Fiber 9.73 g
Saturates 6.53 g
Monounsaturated fatty acids 4.07 g
Polyunsaturated fatty acids 3.72 g
Cholesterol 41.2 mg
Calcium 394.43 mg
Iron 4.85 mg
Zinc 2.18 mg
Vitamin A 150.76 ug
Vitamin C 305.39 g
Folic acid 323.32 ug
Salt (Sodium) 689.55 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.