More and more voices are emerging reinforcing the message about the importance of eating seasonal products. It is true that globalization has caused, among other issues, that there is a lack of knowledge of seasonal products, of the foods that must be eaten at each time of the year. And consuming seasonal products is beneficial for our health, for our economy and for the sustainability of the planet. That’s why today we want to present you a food to consider during the month of March: cauliflower.
Cauliflower, one of the star fresh products of the Pyrénées Andorra food sectionhas many properties. Among them, providing a lot of water (more than 90%) and few carbohydrates (2%), proteins (2%) and fats (less than 0.2%), this makes it a low-calorie food (18 kcal per 100 grams). At the same time, cauliflower is an exceptionally nutritious vegetable, very rich in vitamins and minerals.
Now that you know a little more about the properties of cauliflower, Pyrénées Andorra suggests making a recipe that will surely surprise you: cauliflower au gratin with truffle oil.
To make it you will need the following ingredients:
40 grams of flour
40 grams of butter
Half a liter of milk
100 ml of cream
50 grams of truffle paste
20 ml of truffle oil
100 gr of grated cheese
First, we will clean and cut the cauliflower leaving only the flowers. We will boil them for 15 minutes with plenty of water to which we will add a good handful of salt.
Meanwhile, we will prepare the béchamel, putting the butter to melt. Then add the flour and let it cook for about 2 minutes on low heat. Add the milk and cream until it starts to boil and thicken. Add the truffle paste and the oil. Remove the cauliflower and mix it with the truffled béchamel. We will place it in a baking tray and put the cheese on top and into the oven (previously heated to 200 degrees Cº with the gratin option). We leave it for 10 minutes and we can use it.