Cauliflower Gratin

1 Reviews
100% would make this recipe again

The addition of a little bit of horseradish and mustard to the cheese-sauce adds extra zest to this classic dish.

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Preparation : 15 min Cooking : 25 min
270 calories/serving

Ingredients

7 cups cauliflower, cut into florets 1.1 kg
1/4 cup margarine non-hydrogenated 55 g
2 tbsp white flour (all purpose) 16 g
2 cups milk, partly skimmed, 2% 500 mL
3 tbsp horseradish 45 g
2 tsp apple cider vinegar 10 mL
2 tsp Dijon mustard 10 g
60 g Emmenthal cheese, grated 3/4 cup
1 pinch salt [optional]
ground pepper to taste [optional]

Method

  1. Preheat the oven to 190°C/375°F.
  2. Prepare the cauliflower : cut into equal-size florets, then blanch them in a pot of salted boiling water until crisp-tender, about 6 min. Drain and transfer the florets to a baking dish.
  3. While the cauliflower is cooking, heat the margarine in a saucepan over medium heat. Add the flour and stir 2 min, paying attention not to let it burn. Gradually whisk in the milk, then cook until the sauce boils and thickens, whisking constantly, 3-4 min. Mix in the horseradish, vinegar, mustard, and grated cheese. Season with salt and pepper. Pour the sauce over the cauliflower and mix to coat.
  4. Bake in the middle of the oven until the cauliflower is golden-brown on top, about 25 min. For a nice crust, turn on the top broiler for the last 2 minutes. Serve hot.

Observations

The cauliflower and sauce can be prepared a couple days ahead, chilled in the refrigerator, then baked just before serving.

Nutrition Facts Table

per 1 serving (420 g)

Amount

% Daily Value

Calories

270

Fat

16 g

25 %

Saturated 5.5 g
+ Trans 0.2 g

28 %

Cholesterol

20 mg

Sodium

190 mg

8 %

Carbohydrate

21 g

7 %

Fibre

7 g

28 %

Sugars

13 g

Net Carbs

14 g

Protein

14 g

Vitamin A

21 %

Vitamin C

182 %

Calcium

29 %

Iron

8 %
More info

Claims

This recipe is :
Diet-related health claims  :
Bone-healthy
Free  :
Added Sugar
Excellent source of  :
Calcium, Fibre, Folacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin D, Vitamin K
Good source of  :
Magnesium, Manganese, Niacin, Selenium, Vitamin A, Zinc
Source of  :
Copper, Iron, Omega-3, Vitamin B1, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables ½
Milk and Alternatives ½
Meat and Alternatives ½
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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