80 min
Vegetarian Suitable for vegetarians
Type of dish: Vegetables
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Cauliflower 2.25 kg
Plain flour 0.05 kg
Margarine 0.05 kg
Tomato sauce 0.1 l
Grated cheese 0.042 kg
Eggs 1.5 ud
Parsley 0.006 g
Table salt 3.75 g
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)
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.