A vegetable-forward, satisfying casserole recipe where boiled cauliflower is blended with white sauce and baked with plenty of kashkaval cheese. A dinner alternative for vegetarians.
Boil the cauliflower florets and the pasta separately in salted water until just tender, then drain.
Melt the butter, add the flour, and sauté for 1-2 minutes; gradually add the hot milk, stirring continuously, until you get a smooth, lump-free sauce.
Mix the drained pasta and cauliflower with the sauce, add salt, black pepper, and nutmeg, then transfer to a greased baking dish and sprinkle kashar cheese on top.
Bake in a preheated oven until the cheese puffs up and turns golden.
Important: Don't overboil the cauliflower — 4-5 minutes is enough to keep it firm rather than mushy. Allergen: contains milk and dairy, wheat (flour).
If you add a pinch of nutmeg to the white sauce, it gains a deeper aroma, giving it a traditional Italian béchamel touch.
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