| Type | Per person |
|---|---|
| Energy | 210 kcal |
| Fat | 9 gr |
| of which saturated | 2 gr |
| Carbohydrates | 18 gr |
| of which sugars | 15 gr |
| Fibres | 10 gr |
| Protein | 9 gr |
| Salt | 0 gr |
Cauliflower with Italian tomato sauce
Side dish
2 persons
20 - 30 min
With seasonal products
470gr vegetables p.p.
Ingredients
2 persons
| 1 small onion |
| 2 garlic cloves |
| 5 tomatoes |
| 1 tsp olive oil |
| 1 tsp sugar |
| 2 tsp paprika |
| 1 tsp chopped fresh Italian herbs without salt |
| 1/2 dl vegetable stock with less |
| salt or water |
| 400 gr cauliflower in florets |
| pepper |
| 2 tsp grated 30+ cheese |
Preparation
- Peel and chop the onion and garlic cloves.
- Cut the tomatoes into pieces.
- Heat the olive oil in a pan and gently fry the onion and garlic with the sugar until the sugar starts to colour. Add the tomatoes with the paprika and Italian herbs and pour in the stock. Simmer very gently for about 8 minutes.
- Cook the cauliflower in a pan with little water for about 10-15 minutes until tender.
- Rub the tomato mass through a sieve over another pan; only the seeds and skins should remain in the sieve. Gently reduce the tomato sauce until it is thick enough.
- Season the sauce with freshly ground pepper.
- Drain the cauliflower and transfer the rosettes to a dish. Spoon the tomato sauce on top and sprinkle with grated cheese.
Enjoy your meal!
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Nutritional values
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