Noodle and Cauliflower Casserole

Ingredients

• 500 g small cauliflower florets
• 3 tbsp Lemon juice
• 300 g horned pasta (whole wheat pasta)
• 100 g hazelnuts (chopped or shaved)
• 60 g Gruyère cheese (grated)
• 5 tbsp butter
• 4 Tbsp breadcrumbs
• 1 stalk leek
• 2 tbsp chopped parsley
• 150 ml Vegetable broth
• 1 tbsp flour
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Cook cauliflower florets in boiling salted water for about 8 minutes, then drain, rinse with cold water and let dry.

2. 2.

   Cook pasta in plenty of boiling salted water until al dente, then drain, rinse with cold water and let dry.

3. 3.

   Lightly toast hazelnuts in 1 tsp butter until fragrant, then add breadcrumbs and toast briefly. Place the mixture on a shallow dish and stir in 2 tbsp butter; allow to cool.

4. 4.

   Wash and trim leeks, slice white and light green parts into rings and sauté in remaining butter until tender. Combine parsley, cauliflower (except for a handful), pasta and leek together.

5. 5.

   In a pot whisk vegetable broth, reserved cauliflower florets and flour, bring to a boil, puree, and season with salt and pepper. Stir the sauce into the noodle mixture and transfer to a greased baking dish.

6. 6.

   Mix cheese with the nut mixture and spread over the noodle–cauliflower blend. Bake in a preheated oven at 200°C for about 20 minutes.