Recipes · British · Side Dishes
Cauliflower Cheese
One serving has 404 kcal and 18 g protein, and at least a fifth of a woman's daily need of vitamin C (129%), phosphorus (53%), riboflavin (48%), calcium (45%), pantothenic acid (39%) and selenium (38%). Ready in 35 minutes.
- Preparation: 10 min
- Cooking: 25 min
- Makes: 1 serving (367 g)
- Difficulty: Easy
- Diets: Vegetarian
- Contains: dairy, gluten, mustard
Ingredients
- 200 g Cauliflower, raw
- 100 g Milk, whole
- 12 g Butter, unsalted
- 12 g Flour, all-purpose
- 40 g Cheddar cheese
- 2 g Mustard
- 1 g Salt
- 0.2 g Black pepper
Method
- Cut the cauliflower into florets and boil or steam for 6-8 minutes until just tender; drain well.
- Melt the butter in a pan, whisk in the flour and cook 1 minute.
- Gradually whisk in the milk and cook, stirring, for 4-5 minutes until thickened and smooth.
- Remove from the heat and stir in most of the cheese, the mustard, salt and pepper until melted.
- Put the cauliflower in a baking dish, pour over the cheese sauce, and scatter the rest of the cheese on top.
- Bake or broil at 200 °C (400 °F) for 12-15 minutes until bubbling and golden on top.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 404 kcal | 19% |
| Carbohydrates | 25.5 g | |
| Water | 292 mL | |
| Fiber | 4.5 g | 15% |
| Protein | 17.6 g | 37% |
| Tryptophan | 0.32 g | |
| Threonine | 0.75 g | |
| Isoleucine | 0.84 g | |
| Leucine | 1.4 g | |
| Lysine | 1.1 g | |
| Methionine | 0.37 g | |
| Cystine | 0.14 g | |
| Phenylalanine | 0.79 g | |
| Tyrosine | 0.75 g | |
| Valine | 1.1 g | |
| Histidine | 0.46 g | |
| Fat | 27.1 g | |
| Monounsaturated | 7.5 g | |
| Polyunsaturated | 1.1 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.9 g | |
| Saturated | 15.8 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 75.4 mg | |
| Calcium | 448 mg | 45% |
| Copper | 0.14 mg | 16% |
| Iron | 1.5 mg | 9% |
| Magnesium | 55 mg | 18% |
| Manganese | 0.44 mg | 24% |
| Phosphorus | 372 mg | 53% |
| Potassium | 782 mg | 17% |
| Selenium | 21.2 µg | 38% |
| Sodium | 775 mg | |
| Zinc | 2.5 mg | 31% |
| Thiamin (vitamin B1) | 0.26 mg | 24% |
| Riboflavin (vitamin B2) | 0.53 mg | 48% |
| Niacin (vitamin B3) | 1.9 mg | 13% |
| Pantothenic acid (vitamin B5) | 1.9 mg | 39% |
| Pyridoxine (vitamin B6) | 0.44 mg | 34% |
| Folate (vitamin B9) | 152 µg | 38% |
| Cobalamin (vitamin B12) | 0.91 µg | 38% |
| Choline | 112 mg | 26% |
| Vitamin A | 263 µg | 38% |
| Vitamin C | 96.4 mg | 129% |
| Vitamin D (D2 + D3) | 60.6 IU | 10% |
| Vitamin E | 0.83 mg | 6% |
| Vitamin K | 33.5 µg | 37% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.7 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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