Keto asparagus tofu gratin with cauliflower
Preparation
- Separate the cauliflower florets from the stalk and wash them. Grate the florets with a grater and cook in the coconut oil over low heat. Meanwhile, peel and finely dice the shallot. Mix with 10 ml Kanso MCT Oil 100 % in the pan. Weigh the asparagus, wash and cut into 4 cm long stalks.
- Then add the asparagus to the steamed shallots and add another 20 ml of MCT oil. When the vegetables are cooked, add the sliced meat and season with the spices. Fry everything together again briefly and then mix well. Season the cooked cauliflower rice with salt and chili. Finally, arrange everything on the plate.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green asparagus | 100 g |
| Like Chicken from Soy, Like Meat | 100 g |
| Cauliflower | 50 g |
| Shallots | 5 g |
| Salt, chili, rosemary, thyme | According to demand |
| Coconut oil | 20 ml |
| Kanso KETO MCT Oil 77 % | 30 ml |
Nutritional values
| Energy (Kcal) | Protein (g) | Fat (g) | Carbohydrates (g) | Ketogenic quotient | Per |
|---|---|---|---|---|---|
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