Keto Beef Mince Leek and Cauliflower Gratin
and green salad with almonds
This recipe provides 377 grams of vegetables per portion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
185 g
Cauliflower
½ piece
Leek
½ piece
Endive
120 g
Seasoned beef mince
(May be present: Ei, Mosterd, Selderij, Soja, Gluten, Tarwe)
½ sachet(s)
Yellow curry spices
20 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
25 g
Grated aged Gouda
(Contains: Melk (inclusief lactose))
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
5 g
Fresh dill & chives
20 g
Arugula & lamb's lettuce
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
½ tablespoon
[Plant-based] butter
½ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Boil plenty of salted water in a pot or saucepan. Cut the head of the cauliflower into florets and dice the stem. Boil the cauliflower for 8 - 10 minutes, then drain.
- Wash the leek thoroughly, then cut into half rings.
- Cut off the base of the endive and discard. Halve the endive lengthways and remove the tough core. Separate the endive leaves from each other.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the leek for 1 - 2 minutes.
- Add the beef mince and yellow curry spices, then season with salt and pepper. Fry for 3 minutes, separating the mince as you do so.
- Heat a small frying pan with a drizzle of olive oil over medium-high heat. Add the endive leaves, season with salt and pepper and fry for 3 minutes per side. Remove from the pan and set aside.
- Add two-thirds of the Grana Padano to the cauliflower, along with the mustard (see pantry for amount), a knob of butter and salt and pepper.
- Use an immersion blender to purée the cauliflower until smooth.
- Transfer the beef mince and leek to an oven dish, followed by the endives leaves, and top with the cauliflower purée.
- Top with the grated cheese and the rest of the Grana Padano, then bake for 20 minutes.
- Clean the endive frying pan and toast the almonds over medium-high heat for 2-3 minutes.
- Roughly chop the dill and chives.
- In a salad bowl, mix the salad leaves with the fresh herbs, almonds and extra virgin olive oil (see pantry for amount).
- Season with salt and pepper.
- Serve the beef and cauliflower gratin on plates.
- Serve with the salad.
