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Baked cauliflower, lentils, cheesy sauce
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Cauliflower au Gratin with Lentils (180 g) has 189 calories. That works out to 105 calories per 100 g. It contains 23 g of carbs, 9.4 g of protein, 5.8 g of fat and 7 g of fiber. Its 50.4 mg of Vitamin C covers 56% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 180 g
189
KCAL / 180G
Carbs
23g
· 8% DV
Protein
9.4g
· 19% DV
Fat
5.8g
· 7% DV
Fiber
7g
· 25% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 51% · Protein 21% · Fat 28%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 189 kcal | |
| Total fat | 5.8 g | 7% |
| Saturated fat | 2.7 g | 14% |
| Trans fat | 0 g | |
| Sodium | 396 mg | 17% |
| Total carbohydrate | 23 g | 8% |
| Fiber | 7 g | 25% |
| Protein | 9.4 g | 19% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 180 g | 189 kcal |
| 1 slice (thin) | 90 g | 95 kcal |
| 100 g | 100 g | 105 kcal |
| 1 piece (small) | 120 g | 126 kcal |
| 1 slice (thick) | 140 g | 147 kcal |
| 1 serving (medium) | 200 g | 210 kcal |
| 1 piece (large) | 250 g | 263 kcal |
| 1 serving (large) | 300 g | 315 kcal |
Calculated from 105 calories per 100 g.
Yes, cauliflower au gratin with lentils can make a satisfying main dish because it combines vegetables, lentils and a cheesy sauce. Serve it with a crisp salad if you want a fresher contrast rather than adding another heavy side.
Green or brown lentils work especially well in cauliflower au gratin with lentils because they hold their shape during baking. Red lentils are softer and can break down into the sauce, so cook them gently and fold them in carefully.
Drain the cauliflower and lentils thoroughly before assembling cauliflower au gratin with lentils. Excess water from the vegetables can thin the sauce; also avoid overcooking the cauliflower before it goes into the oven.
Yes, frozen cauliflower works in cauliflower au gratin with lentils. Thaw it and drain away the released water first, or cook it directly and drain it very well; excess moisture can leave the finished gratin loose.
A cheese that melts well and browns on top is best for cauliflower au gratin with lentils. Cheddar, Gruyère or a mixture of melting cheeses gives the gratin a savory crust; use a little hard cheese for extra browning.
Yes, you can assemble cauliflower au gratin with lentils ahead and refrigerate it covered before baking. Keep the topping on if you want it to brown, and allow extra baking time if the dish goes into the oven cold.
A green salad or lightly dressed vegetables pair well with cauliflower au gratin with lentils, balancing its creamy, baked topping. It can also accompany roasted vegetables or grilled protein when served as a side rather than the main dish.
Leftover cauliflower au gratin with lentils keep for about three to four days in the refrigerator when stored in a covered container. Reheat only the portion you plan to eat, until it is hot throughout.
Yes, cauliflower au gratin with lentils can be frozen after baking, though the sauce may separate slightly and the cauliflower may soften when reheated. Cool it first, pack it airtight, and thaw it in the refrigerator before reheating.
Yes, canned lentils are a convenient option for cauliflower au gratin with lentils because they are already cooked. Drain and rinse them well, then fold them into the dish gently so they keep their shape during baking.
Vitamins
Vitamin C
50.4mg · 56% DV
Vitamin K
30.6µg · 26% DV
Folate
99µg · 25% DV
B1
0.22mg · 18% DV
Minerals
Copper
0.23mg · 26% DV
Phosphorus
171mg · 24% DV
Manganese
0.43mg · 19% DV
Potassium ⭐
594mg · 17% DV
Sodium
396mg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 189 calories in 1 piece (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cauliflower au Gratin with Lentils brings together softened cauliflower, lentils and a cheesy sauce, baked until the top is golden. It uses the French gratin method—baking ingredients beneath a browned topping—in a hearty, meat-free combination that also works well for everyday home cooking. The cauliflower turns tender beneath its crisp surface, while lentils add a pleasantly earthy flavour and a more substantial bite.
Serve it hot as a main with a simple salad, or as a side alongside roasted vegetables. It is a filling option for a vegetarian meal, with fibre from both the cauliflower and lentils; each 100 g provides 3.9 g of fibre. For a lighter version, use a thinner layer of sauce and let the vegetables remain slightly firm before baking.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.7g
MONOUNSATURATED
1.26g
POLYUNSATURATED
0.54g
Omega 6:3 ratio 2.1:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.