Cauliflower-pasta Casserole

0
Average: 0 (0 votes)
(0 votes)
Cauliflower-pasta Casserole
share Share
print
bookmark_border Copy URL
Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
714
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie714 kcal(34 %)
Protein22.94 g(23 %)
Fat36.6 g(32 %)
Carbohydrates77.25 g(52 %)
Sugar added0 g(0 %)
Roughage6.79 g(23 %)
Vitamin A236.71 mg(29,589 %)
Vitamin D0.09 μg(0 %)
Vitamin E4.48 mg(37 %)
Vitamin B₁0.95 mg(95 %)
Vitamin B₂0.47 mg(43 %)
Niacin8.77 mg(73 %)
Vitamin B₆0.49 mg(35 %)
Folate257.96 μg(86 %)
Pantothenic acid1.28 mg(21 %)
Biotin19.87 μg(44 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C120.72 mg(127 %)
Potassium639.86 mg(16 %)
Calcium254.53 mg(25 %)
Magnesium81.52 mg(27 %)
Iron5.45 mg(36 %)
Iodine4.2 μg(2 %)
Zinc2.16 mg(27 %)
Saturated fatty acids13.07 g
Cholesterol54.66 mg

Ingredients

for
4
Ingredients
500 grams small Cauliflower
3 tablespoons lemon juice
300 grams macaroni (Whole-grain pasta)
100 grams Hazelnuts (chopped or sliced)
60 grams Gruyere (grated)
5 tablespoons butter
4 tablespoons breadcrumbs
1 stalk Leeks
2 tablespoons chopped parsley
150 milliliters Vegetable broth
1 tablespoon Pastry flour
salt
freshly ground peppers
How healthy are the main ingredients?
CauliflowerCauliflowerLeekparsleysalt

Preparation steps

1.

Blanch cauliflower florets in boiling salted water for about 8 minutes. Rinse in cold water and drain.

2.

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

3.

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.

4.

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.

5.

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.

6.

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.