A hearty, vegetable-forward casserole made with boiled cauliflower tossed in white sauce and baked with plenty of cheese. It makes a satisfying vegetarian dinner.
In separate pots of salted water, boil the cauliflower florets and pasta until just tender, then drain.
Melt the butter, add the flour, and cook for 1–2 minutes. Gradually add the hot milk, stirring as you cook, until you have a smooth sauce without lumps.
Mix the drained pasta and cauliflower with the sauce. Add the salt, black pepper, and nutmeg, then transfer to a greased baking dish and sprinkle the cheese on top.
Bake in a preheated oven until the cheese is bubbly and golden.
Important: Do not overcook the cauliflower. Boil it for 4–5 minutes, just until tender but still firm, so it does not turn mushy. Allergens: contains milk and dairy products, and wheat (flour).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
