Cauliflower gratin with saffron & yellow curry

Posted on 1 min read

Cauliflower gratin is a good way to eat this vegetable differently and make it more appealing. Simply double the ratio of grated Gruyère cheese so that it contains enough protein to replace a meat/fish intake during a meal. However, it can also be eaten with a source of starchy foods (pasta, rice, etc.). Cauliflower contains B-group vitamins, antioxidants and fibre, which are all good reasons to eat cauliflower in winter. 

Cauliflower gratin with saffron & yellow curry
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Rezept drucken
All animal products can be replaced by plant-based alternatives.
Servings Prep Time
2-4 people 35 minutes
Cook Time
25 minutes
Servings Prep Time
2-4 people 35 minutes
Cook Time
25 minutes
Cauliflower gratin with saffron & yellow curry
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
All animal products can be replaced by plant-based alternatives.
Servings Prep Time
2-4 people 35 minutes
Cook Time
25 minutes
Servings Prep Time
2-4 people 35 minutes
Cook Time
25 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Place the cauliflower in boiling water and leave to cook for 10 minutes.
  2. Preheat the oven to 180°C.
  3. Mix the milk with the cream, saffron, curry and half of the Gruyère cheese.
  4. Drain the cauliflower and cut it into small florets.
  5. Arrange the cauliflower florets in a buttered casserole dish.
  6. Bake for around 25 minutes.

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