Cauliflower Casserole Recipe as Vegetarian Lasagne

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Here I show you my Cauliflower Casserole Recipe, which comes in Italian variant as a vegetarian lasagna.

Did you know that the blossom vegetables are also called cauliflower, cheese cabbage, blossom cabbage, grape cabbage, minaret cabbage or Italian cabbage?

Cauliflower is often cooked around the world. White cabbage is one of the top 10 most popular vegetables. Especially in Asia, cauliflower is in great demand.

This is not without reason: the cabbage as a whole already looks like a fresh painting. The cabbage is easy to clean and ingeniously simple to prepare.

The best thing is that the cabbage is so versatile. You can integrate it into many dishes or make it the protagonist of a dish.

In the following I will show you my great recipe with a casserole variant that you may not yet know.So let’s go to the kitchen and just get started. Have fun with it!

1. Shopping List Cauliflower Casserole

Vegetarian casseroles are exciting and multi-faceted. You can vary and combine the vegetable ingredient great. I especially like the cauliflower!

Here for shopping the simple overview…

Pork and Co are full of power, because we both eat cauliflower!

What rhymes is good says chef Thomas Sixt

2. Recipe Cauliflower Casserole

I think we both make a great team in the kitchen!

The following instructions with all steps and many pictures will help you to cook yourself.

I wish you a lot of fun, write me a comment, I always find cooking questions exciting and am happy to answer them!

Cauliflower Casserole

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 1130
Total Time 50 Min.
Preparation Time 20 Min.
Cook Time 30 Min.

Simple instructions for cauliflower casserole to prepare as a vegetarian lasagna.

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Cauliflower casserole
Cauliflower Casserole Recipe Image © Thomas Sixt



1 pc cauliflower (a head of fresh cauliflower)
250 g lasagne sheets
80 g walnuts (coarsely chopped)

Bechamel Sauce

1 l milk
70 g butter
2 tbs flour (I sieve the flour freshly)
1 cl dry white wine
1 tsp Salt (I use Himalayan salt)
etwas black ground pepper (freshly-ground)
etwas nutmeg (freshly-ground)
2 leafs bayleaf
2 corns pimento


200 g spicy cheese (I like to take mountain cheese from Switzerland or Austria)



fine onion cubes
Finely diced onion

Cutting onions

Preheat the oven to 200° C.

Cut a medium-sized onion into small cubes.

Onion, bay leaves, butter in a saucepan
Onion, bay leaf, allspice and butter in a saucepan for bechamel sauce

Prepare sauce base

Heat up the pan, then add the onion cubes, butter, bay leaves and allspice and sauté.

Step picture Prepare bechamel sauce
We prepare the classic béchamel sauce with flour. In the detailed article I will show you a gluten-free variant of the popular sauce. © Thomas Sixt food photographer

Add flour

Sweat the onion cubes until translucent and add the flour.

Sweat the flour briefly.

White wine in bechamel sauce
White wine in bechamel sauce to deglaze


Deglaze with the white wine and bring to the boil.

Milk in bechamel sauce
Milk in bechamel sauce

Add milk

Add the cold milk while stirring constantly and bring to the boil again.

Flavour with salt, pepper, nutmeg and cayenne pepper.

Béchamel binding
Check the binding of bechamel sauce

Test sauce binding

Put some béchamel sauce on a cold plate and check the binding of the sauce.

Prepare cauliflower and nuts

Cauliflower florets photographed in a bowl.

Prepare cauliflower

Preheat the oven to 200° C. Wash the cauliflower well and pat dry.

Remove the green leaves and stalk from the cauliflower head.

Cut out tennis ball sized florets from the cauliflower.

Grated cauliflower
Step Bild Roughly grate cauliflower with the kitchen grater.

Grate cauliflower

Grate the cauliflower pieces with a coarse grater.

Grated cauliflower
Grated cauliflower in a bowl with cauliflower and cauliflower florets.

Heat pan

Put the grated cauliflower aside and heat a pan with some oil.

Fry the cauliflower rasps
Grated cauliflower while frying in the pan. Cauliflower as a vegetarian minced meat.

Brown cauliflower

Brown the grated cauliflower briefly.

Walnuts in a mortar
Walnuts when chopping in a mortar close-up food picture.

Chop nuts

Chop walnuts with a large knife or crush them coarsely in a mortar.

Casserole layers

Bechamel sauce in a baking dish
Fill the bechamel sauce in the baking dish


The filling of the oven dish can begin.

Cover the bottom of the casserole dish with béchamel sauce.

Lasagne platter on Bechmel's sauce
Layers of lasagna with bechamel sauce

Add lasagne plates

Place lasagne plates on the béchamel sauce.

You can easily break the pasta plates, so you can also insert them at the corners to fit.

Pour in vegetarian lasagna
Step picture fill in the lasagna with cauliflower, walnuts, bechamel sauce and lasagna sheets.

Fill ingredients

Put some cauliflower crumbs and some walnut pieces on the plates.

Pour in sauce
Use enough sauce when filling the lasagne, vegetables and pasta plates must "stand" in the sauce.

Pour sauce

Sprinkle the pasta plates with the cauliflower and walnuts with some spoons of the white sauce.

Repeatedly build new layers of cauliflower grated walnuts and white sauce until the top of the baking dish is reached.

Filled lasagna sprinkled with cheese
Finally, cover the filled lasagna with sauce and sprinkle with grated cheese. For a vegan variant, you could finish with chopped walnuts.

Add cheese

Finally, add Béchamel sauce to the last cover plate.

Sprinkle with plenty of grated spicy mountain cheese so that the casserole is covered.

Close up of cauliflower lasagna
Cauliflower casserole close-up, the layers of the lasagna are easy to see.

Lasagne backen

Place the casserole in the preheated oven and bake for approx.

30 minutes at 175° C until done.

Enjoy your meal!


I thought to write down for you the most common uses of cauliflower:

  • The cabbage likes to bathe in cream or milk – soy cream also works wonderfully
  • The white cabbage likes cheese, e.g. a spicy mountain cheese from Switzerland or Austria
  • Our pampered and universally popular green, well rather white stuff likes spices like nutmeg or – attention Asia – curry
  • Our flower vegetables also like to jump into the wok for Chinese cuisine
  • Nuts, almonds and other grain crumbs fit as topping or supplement prima

In unflattering childhood memories, cauliflower came to the table whole-, “pardon me”, boiled and had the firmness of liquid butter. No, we do not want that! We treat the cauliflower at eye level and do not do such a thing to him, please!

3. Nutritional Information

4. Tips for Cauliflower Casserole Prepare Safely

Everything in turn…

  1. Prepare the béchamel sauce for the casserole first.
  2. I preheat the oven at 200° C circulating air heat.
  3. Then take care of the cauliflower. It is cut into florets according to my recipe and then coarsely grated. Therefore you should not exaggerate the cooking time.
  4. As a crispy addition, chopped walnuts are added to the casserole. Thus we extend our taste palette with the court around the variant “nutty sweetly”. You will like that 😉
  5. A finely grated good spicy cheese – finger away from sliced cheese! – covers our casserole before it goes into the oven.

Reduce the oven temperature to 175° C immediately after inserting the lasagne and bake until the pasta plates are soft.

Grated cauliflower reduces the cooking time by half!

Tip from Chef Thomas Sixt

To test the degree of cooking, I usually prick my casserole after 15 minutes with a wooden stick.

Cut the stem of the florets in a cross shape
Cut the stems of the cauliflower florets in a cross shape. This will cook the vegetable florets evenly.

6. More ideas for cooking yourself

Cooking school and tips for the vegetable: Cooking cauliflower

Comments, Cooking Questions and Answers

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