Cauliflower Pasta Casserole

Ingredients

• 1 Cauliflower
• Salt
• 250 g whole wheat shell pasta
• 1 onion
• 7 sage leaves
• 4 tbsp olive oil
• 30 g spelt whole wheat flour (2 tbsp)
• 900 ml milk (3.5% fat)
• 200 g Gouda cheese (45% fat in block)

Instructions

1. 1.

   Clean, wash and cut the cauliflower into small florets; simmer in a pot of boiling salted water for 3 minutes over medium heat, then drain and set aside. Cook the pasta in boiling salted water according to package instructions until al dente, then drain and set aside.

2. 2.

   Meanwhile peel and finely dice the onion. Wash the sage leaves, pat dry, chop four of them and set the rest aside.

3. 3.

   Heat oil in an oven‑proof pot (about 22–24 cm diameter). Sauté the onion cubes for about 4 minutes over medium heat. Add the chopped sage and flour; sauté for 2 more minutes. Stir in the milk and simmer for 2–4 minutes. Grate the cheese. Mix half of the grated cheese, the pasta, and two‑thirds of the cauliflower into the sauce. Spread the remaining cauliflower and the rest of the cheese over the top, then sprinkle with the remaining sage leaves.

4. 4.

   Bake the casserole in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 30 minutes.