Cauliflower-pasta Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 720 cal. | (34 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.5 g | (38 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 85.9 μg | (143 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 185 μg | (62 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 931 mg | (23 %) | ||
| Calcium | 268 mg | (27 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 500 grams small Cauliflower
- 3 Tbsps lemon juice
- 300 grams macaroni (Whole-grain pasta)
- 100 grams Hazelnuts (chopped or sliced)
- 60 grams Gruyere (grated)
- 5 Tbsps butter
- 4 Tbsps breadcrumbs
- 1 stalk Leeks
- 2 Tbsps chopped parsley
- 150 milliliters Vegetable broth
- 1 Tbsp Pastry flour
- salt
- freshly ground peppers
Preparation steps
Blanch cauliflower florets in boiling salted water for about 8 minutes. Rinse in cold water and drain.
Cook pasta in plenty of boiling salted water until al dente, then drain, rinse in cold water and drain.
Toast hazelnuts in 1 teaspoon butter until fragrant, then add breadcrumbs and cook until lightly browned. Transfer the mixture to a deep plate with 2 tablespoons butter and let cool.
Rinse leek, trim, cut the white and light green parts into rings and cook until soft in remaining butter. Add parsley, cauliflower (reserving a handful of florets), pasta and mix with the leek.
Stir vegetable broth, reserved cauliflower florets and flour in a saucepan and bring to a boil. Mash and season with salt and pepper. Fold the sauce into the pasta mixture and place in a greased baking dish.
Mix cheese with hazelnut mixture and spread over the pasta and cauliflower mixture. Bake in a preheated oven at 200°C (approximately 400°F) for about 20 minutes.
