Main courses
Chicken and Cauliflower Gratin
Garlic powder and black pepper season the gratin.
Servings in this printout: 4
Ingredients
- 500 g boneless chicken thigh fillets
- 600 g cauliflower
- 2 dl whipping cream
- 150 g grated cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
Method
- Cut the chicken into bite-sized pieces and brown in a pan.
- Boil cauliflower for 4 minutes and drain. Transfer the chicken and cauliflower to the baking dish.
- Season, pour cream on top and sprinkle cheese on top.
- Bake at 200 °C for about 25 minutes until the chicken is cooked.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 5.05 g
- Total carbohydrates (incl. fibre and polyols)
- 8.35 g
- Protein
- 38.91 g
- Fat
- 34.8 g
- GL estimate
- about 3 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.
Estimate details and sources ↗
How was the estimate calculated?
The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.
- cauliflower · Food group average
- whipping cream · Food group average
Calculated ingredient-based estimate per serving, not a measurement of the prepared meal. All supported positive carbohydrate amounts are included. An unmatched individual portion under 1 g available carbohydrate per serving may be omitted only while all such portions total less than 2 g per serving; the omitted amount is disclosed. This is an editorial tolerance, not a clinical precision limit.
Small portions omitted: 0.1 g available carbohydrate per serving.
Research sources and technical details
Source names and technical notes appear in their original form.
- cauliflower ·
vegetables-category-mean-gi-66 · fineli-322-2026-10-24 - whipping cream ·
dairy-category-mean-gi-35 · fineli-631-2026-10-24
Carbohydrate data sources
- Chicken, thigh, lean flesh, raw · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
- Kukkakaali · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- Kerma, kuohukerma, rasvaa 38 % · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- Juusto, emmentaljuusto, rasvaa 27-30 %, punaleima · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- RUOKASUOLA, JODIOITU · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- MUSTAPIPPURI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
GI and calculation sources
- International tables of glycemic index and glycemic load values 2021: a systematic review · Very broad category proxy. It may poorly represent individual non-starchy vegetables and is shown with low confidence. (Low)CATEGORY_MEAN
- International tables of glycemic index and glycemic load values 2021: a systematic review · Category mean, not a measured GI for the recipe's cream cheese. (Low)CATEGORY_MEAN
Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.
Notes
- Check for doneness and finally season according to your own taste.