Cauliflower Casserole with Lentils
Our popular recipe for a hearty cauliflower casserole with lentils and other healthy recipes can be found on Spoonsparrow!
Ingredients
- 200 g lentils (e.g., Puylinsen)
- Pepper (freshly ground)
- 2 tbsp butter
- 800 g cauliflower florets
- Salt
- 1 Shallot
- 3 tbsp butter
- 3 tbsp Flour
- 100 ml dry white wine
- 400 ml milk
- nutmeg
- Lemon juice
- 75 g grated cheese (e.g., Emmental)
Instructions
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1.
Wash the lentils with hot water in a sieve and drain. Cook almost tender in hot vegetable broth for about 15 minutes. Drain and place in a baking dish with 3–4 tbsp of broth. Season with salt and pepper and scatter butter flakes on top.
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2.
Preheat the oven to 180 °C fan‑forced.
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3.
Wash the cauliflower florets and blanch in salted water for about 2 minutes. Shock, drain, and spread over the lentils.
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4.
Peel and finely dice the shallot. In a pot foam the butter, add the shallot and sauté until translucent. Stir in the flour and cook lightly while stirring.
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5.
Whisk in the white wine with a whisk, bring to a boil, then pour in the milk. Simmer gently on low heat for about 15 minutes, stirring occasionally, until slightly thickened. Season with salt, pepper, nutmeg, and lemon juice. Pour the sauce over the vegetables, sprinkle with cheese, and bake in the oven for about 30 minutes until golden brown.
