Cauliflower Casserole Recipe as Vegetarian Lasagne
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
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!
Table of Contents
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…
- lasagne sheets
- fresh cauliflower
- for béchamel sauce
- milk or cream
- white wine
- spices like laurel, pimento, nutmeg and pepper, salt
- spicy cheese
- salt, pepper, nutmeg, cayenne pepper, some curry
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!
Cooked, photographed and written down by chef Thomas Sixt.
Simple instructions for cauliflower casserole to prepare as a vegetarian lasagna.
|1||pc||cauliflower (a head of fresh cauliflower)|
|80||g||walnuts (coarsely chopped)|
|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)|
|200||g||spicy cheese (I like to take mountain cheese from Switzerland or Austria)|
Preheat the oven to 200° C.
Cut a medium-sized onion into small cubes.
Prepare sauce base
Heat up the pan, then add the onion cubes, butter, bay leaves and allspice and sauté.
Sweat the onion cubes until translucent and add the flour.
Sweat the flour briefly.
Deglaze with the white wine and bring to the boil.
Add the cold milk while stirring constantly and bring to the boil again.
Flavour with salt, pepper, nutmeg and cayenne pepper.
Test sauce binding
Put some béchamel sauce on a cold plate and check the binding of the sauce.
Prepare cauliflower and nuts
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.
Grate the cauliflower pieces with a coarse grater.
Put the grated cauliflower aside and heat a pan with some oil.
Brown the grated cauliflower briefly.
Chop walnuts with a large knife or crush them coarsely in a mortar.
The filling of the oven dish can begin.
Cover the bottom of the casserole dish with béchamel 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.
Put some cauliflower crumbs and some walnut pieces on the plates.
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.
Finally, add Béchamel sauce to the last cover plate.
Sprinkle with plenty of grated spicy mountain cheese so that the casserole is covered.
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…
- Prepare the béchamel sauce for the casserole first.
- I preheat the oven at 200° C circulating air heat.
- 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.
- 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 😉
- 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.
6. More ideas for cooking yourself
Cooking school and tips for the vegetable: Cooking cauliflower
Comments, Cooking Questions and Answers
Below you can write to me directly.
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