Cauliflower au gratin
Allergens:
Ingredients for 5 portions
Calculate portions
Cauliflower
2.25 kg
Plain flour
0.05 kg
Margarine
0.05 kg
Sterilised milk
1.0 l
Tomato sauce
0.1 l
Grated cheese
0.042 kg
Table salt
3.75 g
Onion
0.033 kg
Garlic, bulb
0.053 ud
Green pepper
0.02 kg
Diced tomato
0.133 kg
Sunflower oil
0.003 l
Elaboration
- Chop and clean the cauliflower.
- Chop the parsley into fine brunoise.
- Boil the cauliflower in salted boiling water.
- Boil the eggs in salted boiling water for 10 minutes. Once boiled, cool, peel and chop.
- Make a bechamel sauce and add some tomato sauce.
Set up of the plate:
- Pour the sauce over the cauliflower and sprinkle with a little grated cheese.
- Cook au gartin and sprinkle with some chopped egg and parsley.
Nutritional information (1 portion)
Energy
414.98
kcal
Carbohydrates
30.57
g
Proteins
21.4
g
Lipids
21.21
g
Fiber
8.45
g
Saturates
8.3
g
Monounsaturated fatty acids
5.74
g
Polyunsaturated fatty acids
5.16
g
Cholesterol
116.74
mg
Calcium
460.19
mg
Iron
4.65
mg
Zinc
2.34
mg
Vitamin A
220.11
ug
Vitamin C
252.11
g
Folic acid
284.08
ug
Salt (Sodium)
679.16
mg
Sugars
19.85
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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