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Two Cheese Cauliflower

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)107.0373
Energy (kCal)1262.0978
Carbohydrates (g)48.7765
Total fats (g)70.0526
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the grill to its highest setting. | 2. Place the florets and a few of the inner leaves in a steamer with the pieces of bay leaf tucked amongst it. | 3. Pour in some boiling water from the kettle, sprinkle over some freshly grated nutmeg and salt, then cover and steam until tender. | 4. This should take about 12 minutes. | 5. After this time, test the thickest parts with a skewer to see if they are tender, then remove it to the baking dish and cover with a cloth to keep warm. | 6. Now pour 3 fl oz of the steaming water into a saucepan, add the crème fraîche and simmer. | 7. Whisk well until it has thickened very slightly, then add the cheeses. | 8. Heat this gently for about a minute, whisking, until the cheeses have melted. | 9. Season the sauce to taste and pour over the cauliflower. | 10. Scatter the spring onions and remaining parmesan over the dish, then sprinkle with the cayenne. | 11. Finally, place the dish under the hot grill until the cauliflower has browned and the sauce is bubbling. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cauliflower 1 separated - - - -
    parmesan cheese 1 1/2 1/2 grated 444.0 48.0 48.0 6.0
    parmesan cheese 1 1/2 1/2 444.0 48.0 48.0 6.0
    gruyere 1 1/2 1/2 grated 817.74 0.7128 59.0238 64.0332
    creme fraiche 3 tablespoons - - - -
    bay leaf 2 - - - -
    nutmeg grated - - - -
    spring onion 2 chopped - - - -
    cayenne pepper 1 pinch 0.3578 0.0637 0.0135 0.0194
    salt black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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