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Cauliflower au gratin with chorizo



  • 1 large cauliflower
  • 100g of Palacios Chorizo Ibérico
  • ˝ glass of evaporated milk (or single cream)
  • 100g mozzarella for grilling
  • Salt
  • Nutmeg
Cauliflower au gratin with chorizo
Cauliflower au gratin with chorizo

Cauliflower is not one of the most popular vegetables among the little ones. However, with this recipe, which includes Palacios Chorizo Ibérico, they're bound to start liking it. Have a go at making it and make sure the whole family benefits from its nutritional properties!


Remove the cauliflower leaves and cut off the stem. Next, separate each sprig from the cauliflower and wash them under the tap in a sieve.

Place the cauliflower in a pot. Add salt, water and cook. It can be cooked in a pressure cooker or steamed.

Meanwhile, preheat the oven to 425ºF.

Once the cauliflower is cooked, drain it well and place it in a baking dish previously smeared with a little oil. And add the rest of the ingredients: evaporated milk, chopped chorizo, grated cheese and nutmeg.

Bake at 425ºF for 15 minutes.

Nutritional comment

The cabbage family, known by the generic name of cruciferous vegetables, is made up of a large variety of vegetables, including cauliflower. These vegetables can be found in the market most of the year round, although they are at their best in autumn and winter.

The caloric intake of cauliflower is very modest, as it does not reach 40 kilocalories per 100 grams. Its fiber content is one of its great nutritional qualities, along with its potassium, phosphorus and vitamin C content.

No less important, is its high content of phytochemical elements that, due to their antioxidant nature, contribute to the prevention of some degenerative diseases and to stimulating the immune system.

Here we have a great seasonal recipe that will also help combat the increasing cold weather.

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