The light baked gratin cauliflower without bechamel is a delicate and light side dish.
I used white cauliflower florets.
I first boiled them, seasoned, and then baked them for gratin.
Before proceeding with baking for gratin, it’s good to ensure that the boiled cauliflower is well drained and dry.
I recommend using the boiled cauliflower from the day before and stored in the fridge.
With a gratin made from whole wheat breadcrumbs, grated cheese, and turmeric.
Don’t forget to consider the breading in the total carb count of your meal.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Boiling, Electric oven
- Cuisine: Italian
Ingredients
- 1 head white cauliflower
- as needed water
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- as needed lemon juice
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 tablespoon whole wheat breadcrumbs
- 1 tablespoon Parmesan cheese (grated)
- 1 drizzle extra virgin olive oil (raw)
- as needed parsley (chopped)
Tools
- 1 Baking tray
- 1 Brush silicone
Preparation
Before proceeding with baking for gratin, it’s good to ensure that the boiled cauliflower is well drained and dry.
I recommend using the boiled cauliflower from the day before and stored in the fridge.
Cut the cauliflower into florets, score the stems with a knife, and wash them thoroughly under running water.
Bring salted water to a boil in a pot.
Add the cauliflower florets and a pinch of baking soda, and let them cook for 6-8 minutes until tender but not falling apart.
With a slotted spoon, carefully remove the cauliflower florets and transfer them to a container.
Your boiled cauliflower is ready.
Let it drain and dry well, storing it in the fridge.
Take the quantity of boiled florets you need for the gratin cauliflower and separate them, if large cut them in half.
Line a baking tray* with parchment paper.
* wide, the cauliflower florets should not overlap.
Place the cauliflower florets on the tray in a single layer, avoiding overlapping.Drizzle the cauliflower florets with lemon juice so the gratin does not slide off the surface.
Sprinkle over the cauliflower florets:
• a pinch of salt;
• a pinch of pepper;
• the whole wheat breadcrumbs;
• the grated Parmesan.Briefly preheat the oven.
Bake at 356°F for 20 minutes in a convection oven.
Drizzle with a bit of oil and add the parsley.
Plate up.
Your light baked gratin cauliflower without bechamel is ready.
Enjoy your meal!
Notes
Hyperglycemia, prediabetes and diabetes.
Here you can find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all the nutrients: carbohydrates, proteins, fats & fiber;
• always prepare it respecting the proportions and combinations indicated in your food plan.
***
DO NOT COPY AND PASTE MATERIAL FROM THE BLOG generally and especially ON SOCIAL PROFILES AND GROUPS [photos, ingredients, method – NOT EVEN AS A SUMMARY]: it’s correct to share your photos of executed recipes by indicating the source, i.e., linking the blog where the complete recipe can be read.
FOR COPYRIGHT REASONS AND ALSO FOR THE AMOUNT OF WORK THAT GOES INTO IT.
Thank you.
