Cauliflower with gravy from chives and rice


150 g Cauliflowers, fresh
25 g Bread crumbs (gluten free)
50 g Chives, fresh
25 g Crème fraîche
30 ml Water
1/4 g Pepper
5 ml Vinegar
10 g Margarine
20 g Butter
25 g Green onions, fresh
10 ml Cream (30% fat)
1/4 g Salt
5 g Sugar
50 g Rice, uncooked
Nut strudel
40 g Nut strudel

Cooking Instructions

Cook the cauliflower florets in a large pot of boiling salted water for 6 to 7 minutes, until they are tender, but still firm. Drain cauliflower and set aside. Heat the margarine in a saucepan and add the bread crumbs stirring constantly until the bread crumbs are golden brown. Cook the rice according to package directions. For the gravy, heat the butter in a saucepan. Add the chopped onion, stir until the onion is translucent. Whisk in crème fraîche and cream, cook for 7 minutes. Add in chives and season with the spices to taste. Spoon the gravy over the cauliflower and rice.

General Information

Difficulty: 3 of 5

Nutritional Information

838 kcal Energy
14,5 g Protein
297 mg Phosphate
242 mg Sodium
924 mg Potassium
1 portion – calculated for a person of 70 kg