Cauliflower with béchamel sauce and herb crispbread
- Clean the cauliflower and cut into florets. In a pot, bring salted water to a boil and cook the cauliflower until al dente. Drain the cauliflower but put a good half liter of the cauliflower water in a measuring cup.
- In a saucepan, melt 40 g of Kanso KetoMargarine. Then add the Kanso KetoBaking Mix and whisk until smooth. Add 200 ml of cooking water and 200 ml of whipping cream. Bring to a boil while stirring constantly. Depending on how thick the sauce is, a little more cooking water is needed.
- Season the sauce with salt, pepper and nutmeg. Then add the cauliflower to the sauce and set aside.
- In a small pan, melt the remaining Kanso KetoMargarine and add the ground Kanso KetoCrispbread. Season with salt and pepper. Let cool a bit and then add the chopped parsley.
- Now arrange the cauliflower.
- Finally, add the crispy crumbs on top and taste.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower | 1 |
| Kanso KetoMargarine | 100 g |
| Kanso KetoBaking Mix | 40 g |
| Liquid (300 ml cooking water, 200 ml whipping cream, vegan) | 500 ml |
| Salt, pepper, nutmeg grated | some |
| Kanso KetoCrispbread | 100 g |
| Parsley | some |
Nutritional values
| Energy (Kcal) | Protein (g) | Fat (g) | Carbohydrates (g) | Ketogenic quotient | Per |
|---|---|---|---|---|---|
| 2287 | 48,4 | 204,0 | 32,3 | 2,6 : 1 | 4 servings |
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