Pasta Cauliflower Casserole

Ingredients

• 400 g macaroni (horned pasta)
• Salt
• 400 g Cauliflower
• 0.5 lemon (juice)
• 2 tbsp butter
• 1 tbsp flour
• 200 ml milk
• Nutmeg (freshly grated)
• 100 g shredded Emmental cheese
• pepper (ground)

Instructions

1. 1.

   Cook the macaroni in plenty of salted water until al dente. Drain and set aside. Meanwhile, wash the cauliflower and cut into small florets. Boil in lightly salted water with lemon juice for about 10 minutes. Remove from the pot and drain.

2. 2.

   Heat butter in a saucepan and sauté flour until lightly browned. Stir in milk and about 200 ml of the cauliflower cooking liquid, bringing to a simmer. Season with salt and nutmeg.

3. 3.

   Preheat the oven to 200°C (fan).

4. 4.

   Distribute macaroni and cauliflower in a baking dish and pour over the sauce. Sprinkle with cheese and bake for approximately 20 minutes until golden brown. Serve in individual bowls, topped with freshly ground pepper.