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Cauliflower Gratin with Light Béchamel

27 min 1 serving 585 kcal · 30 g proteinLevel: Intermediate

The nutritionist's note

Keeping the cauliflower firm when steaming stops it turning to mush in the oven, where it cooks another 18 minutes. Comté brings B12 and calcium for a complete vegetarian dish.

Ingredients

1 serving

  • cauliflower400 g
  • semi-skimmed milk250 ml
  • grated Comté60 g
  • wheat flour20 g
  • butter15 g

Method

  1. 1

    Steam the cauliflower for 10 minutes, keeping some firmness.

  2. 2

    Make a béchamel with the milk, adding the liquid gradually to the roux.

  3. 3

    Coat the cauliflower with béchamel in a dish, and cover with grated Comté.

  4. 4

    Bake for 18 minutes at 200 °C, then 2 minutes under the grill.

Nutrition facts

per serving

Energy585 kcal
Protein30 g
Carbohydrates44 g
Fat31 g
Fibre10 g
Iron2.6 mg
Vitamin B122.2 µg

Potential allergens

  • lactose
  • gluten

Always check the labels of your products.

Frequently asked questions

How much protein is in "Cauliflower Gratin with Light Béchamel"?

30 g of protein per serving, for 585 kcal, 44 g of carbohydrates and 31 g of fat.

Is this recipe vegan?

No, it is vegetarian: no meat or fish, but it contains eggs or dairy.

What are the allergens?

Potential allergens: lactose, gluten. Always check the labels of your products.

How long does it take?

27 minutes for one serving, intermediate level.

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