Cauliflower Gratin

نهاد الصغيرCocinero

Ingredientes

• Half a head of cauliflower
  0.5 head
• 4 zucchini
  4 pieces
• 1 cup of fresh mushrooms
  1 cup
• Half an onion
  0.5 onion
• Mixed vegetables (peas, carrots, and corn) optional
  0
• 40 grams of butter
  40 grams
• 3 tablespoons of flour
  3 tbsp
• 2 cups of milk
  2 cup
• 1 cup of cauliflower cooking broth
  1 cup
• 1 Maggi cube
  1
• Salt, black pepper, and nutmeg
  0
• Orégano
  0
• Cheese for topping
  0
• Butter for greasing the dish
  0
• You can replace the topping cheese with breadcrumbs
  0

Pasos

1. 1

   Cut the cauliflower into large pieces and parboil it.

   Herramientas necesarias:

   Cuchillo

   🍳

   Pot

   10 minutos
2. 2

   Sauté the finely chopped onion in a spoonful of oil, then add the sliced zucchini and sliced mushrooms along with the other vegetables. Sauté them until they wilt with a sprinkle of black pepper, salt, and soy sauce.

   Herramientas necesarias:

   🍳

   Pot

   Cuchara

   10 minutos
3. 3

   Grease the dish with butter, then arrange the cauliflower and sprinkle salt and oregano on top.

   Herramientas necesarias:

   🍳

   Baking dish

   5 minutos
4. 4

   On top of them, add the vegetables, then pour the béchamel and cheese over it.

   5 minutos
5. 5

   Bake in the oven for 15 minutes at 200 degrees, then brown the top.

   15 minutos
6. 6

   To prepare the béchamel, melt the butter in a pot, then add the flour and stir well. Then add the milk while stirring, along with a cup of cauliflower cooking broth and the Maggi cube. Let them boil until the sauce thickens, then season with salt and add nutmeg.

   Herramientas necesarias:

   🍳

   Pot

   Cuchara

   10 minutos

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Oréganopor 100g

Energía265 kcal

Proteínas9 g

Grasa total4.3 g

Carbohidratos68 g

Fibra dietética42 g

Azúcares totales1 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas