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Nutrition Facts
Serving Size 162 g
(Approx. 8 Servings)
Amount Per Serving
Calories 260 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 14 g 70%
Trans Fat 0.5 g
Cholesterol 70 mg 23%
Sodium 610 mg 25%
Total Carbohydrate 8 g 3%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 8 g
Vitamin A 30% • Iron 2%
Vitamin C 80% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Kale and Cauliflower Gratin

Prep Time
30 minutes
Cook Time
35 minutes
Total Time
1 h 5 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 1/2 Lb head of cauliflower, cut into florets
4 cup(s) kale, chopped
1 garlic clove
1 1/2 cup(s) H-E-B Heavy Whipping Cream
1 cup(s) H-E-B Artisan Cheddar, shredded
1/2 cup(s) Parmesan cheese, shredded
1 Tbsp H-E-B Select Ingredients Dijon Mustard
1/2 Tsp H-E-B Kosher Salt
1/2 Tsp white pepper
1 Tbsp Wondra Flour
1/4 Tsp Morton & Bassett Smoked Paprika
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Instructions

1
Preheat oven to 375º, then bring a large pot of water to a rapid boil.
2
Place florets in water and cook for 5 minutes, transfer to a bowl.
3
In the same pot of boiling water add the chopped kale, cook for 4 minutes, then remove to a bowl with a slotted spoon. Discard any extra liquid in the bowl.
4
Combine garlic, and cream together in a smaller sauce pot, bringing cream to a simmer and reduce for several minutes.
5
Transfer reduced cream from the heat and pour into a blender.
6
Add in half of the cheeses, 1/2 cup of the cauliflower, mustard, salt and pepper, and flower, blend on low then increase speed to medium.
7
Place cauliflower and kale in baking dish.
8
Pour cheese mixture over cauliflower and kale, top with remaining cheese and paprika.
9
Bake for 35 minutes or until cheese is well browned and the sauce is bubbly.
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