Cauliflower au gratin with bechamel sauce

50 min
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
Frozen cauliflower 1.25 kg
Grated cheese 0.1 kg
Parsley 2.5 g
Bechamel (roux 40x40) for sauces 1.0 l
Table salt 15.0 g
See Recipe
Sterilised milk 1.0 l
Margarine 0.04 kg
Plain flour 0.04 kg
Ground white pepper 0.2 g
Ground nutmeg 0.2 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
372.94
kcal
Carbohydrates
24.36
g
Proteins
20.89
g
Lipids
20.05
g
Sugars 16.46 g
Salt (Sodium) 2003.17 mg
Folic acid 189.14 ug
Vitamin C 172.05 g
Vitamin A 217.8 ug
Zinc 2.23 mg
Iron 3.0 mg
Calcium 556.18 mg
Cholesterol 57.2 mg
Polyunsaturated fatty acids 3.7 g
Monounsaturated fatty acids 5.39 g
Saturates 9.19 g
Fiber 5.56 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.