Prepare Cauliflower Casserole as vegetarian Lasagne, Recipe with many Tips

Vegetarian lasagna on the plate
Recipe picture for veggie lasagna, prepared casserole from the oven served on a high-contrast plate.

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Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

Here I show you my Cauliflower Casserole recipe, which comes in Italian variant as a vegetarian lasagna.
Pork and Co are full of power, because we both eat cauliflower!
Did you know that the blossom vegetables are also called cauliflower, cheese cabbage, blossom cabbage, grape cabbage, minaret cabbage or Italian cabbage? Cauliflower is often cooked around the world. White cabbage is one of the top 10 most popular vegetables. Especially in Asia, cauliflower is in great demand. This is not without reason: the cabbage as a whole already looks like a fresh painting. The cabbage is easy to clean and ingeniously simple to prepare. The best thing is that the cabbage is so versatile. You can integrate it into many dishes or make it the protagonist of a dish. In the following I will show you my great recipe with a casserole variant that you may not yet know. So let’s go to the kitchen and just get started. Have fun with it!
Served lasagna served
Italian pasta casserole unfixed on a plate.
The classic variant of lasagne with minced meat is introduced to you elsewhere. © Thomas Sixt Food Photographer

1. Cauliflower in Lasagne – that’s possible!

cauliflower
Whole cauliflower photographed on a kitchen board.
The blossom vegetables in their fresh full splendour make my photographer’s heart beat faster! © Thomas Sixt Food Photographer Vegetarian casseroles are exciting and multi-faceted. You can vary and combine the vegetable ingredient great. I especially like the cauliflower!
The cauliflower is a stable vegetable and succeeds with the right cooking time – Aha, it depends! – to 100%.

2. What you should know about cauliflower

I have thought about the most common uses of cauliflower to write down for you… In unpleasant childhood memories, the cauliflower came cooked, “pardon”, overcooked on the table and had the firmness of liquid butter. No, we don’t want that! We treat the cabbage at eye level and don’t do this to it, please!
You can fry, bake, blanch, cook and even grill cauliflower.

3. This is how the Cauliflower Casserole is made vegetarian

Now I’ll give you some professional cooking tips to make it easier for you in the kitchen!

3.1 List of Ingredients

Here for shopping the simple overview…
Vegetarian casserole
Food picture of prepared vegetarian casserole with cauliflower and walnuts photographed in portrait format.
Veggie lasagne, served on a decorative plate with cauliflower from the oven. © Thomas Sixt Food Photographer

3.2 Chef’s tips to make the Casserole a success

Everything in turn…
  1. Prepare the béchamel sauce for the casserole first.
  2. I preheat the oven at 200° C circulating air heat.
  3. Then take care of the cauliflower. It is cut into florets according to my recipe and then coarsely grated. Therefore you should not exaggerate the cooking time.
  4. As a crispy addition, chopped walnuts are added to the casserole. Thus we extend our taste palette with the court around the variant “nutty sweetly”. You will like that 😉
  5. A finely grated good spicy cheese – finger away from sliced cheese! – covers our casserole before it goes into the oven.
Reduce the oven temperature to 175° C immediately after inserting the lasagne and bake until the pasta plates are soft.
Grated cauliflower reduces the cooking time by half!
To test the degree of cooking, I usually prick my casserole after 15 minutes with a wooden stick.

3.3 Chef Tips for Preparing the Béchamel Sauce

The exact preparation of the white sauce I show you below in Steps with many photos. Just so much for the ingredients in advance: My béchamel sauce consists of onions or shallots (finer in taste), bay leaf and peppercorns, butter, flour, dry white wine, milk, salt, pepper and nutmeg.
Step picture Prepare bechamel sauce
We prepare the classic béchamel sauce with flour. In the detailed article I will show you a gluten-free variant of the popular sauce. © Thomas Sixt food photographer
The classic béchamel sauce at the base. © Thomas Sixt Food Photographer

4. Click here for the Recipe

I think we both make a great team in the kitchen! The following instructions with all steps and many pictures will help you to cook yourself. I wish you a lot of fun, write me a comment, I always find cooking questions exciting and am happy to answer them!

Cauliflower Casserole

Chef Thomas Sixt shows you how to prepare the vegetarian pasta gratin step by step and gives you tips on the subject of cauliflower.

Servings 4 Persons
Calories 1130
Total Time 50 Min.
Prepare cauliflower casserole step by step with photo instructions. Here I show you a fast and easy vegetarian pasta casserole. My original Veggie Lasagne is fast and safe! Chef cook recipe with success guarantee 🙂

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Vegetarian lasagna on the plate
Recipe picture for veggie lasagna, prepared casserole from the oven served on a high-contrast plate.

Preparation Time

20 Min.

Cook Time

30 Min.

Ingredients

Lasagne

1 pc cauliflower (a head of fresh cauliflower)
250 g lasagne sheets
80 g walnuts (coarsely chopped)

Bechamel Sauce

1 l Milk
70 g butter
2 tbs Flour (I sieve the flour freshly)
1 cl dry white wine
1 tsp Salt (I use Himalayan salt)
etwas black ground pepper (freshly-ground)
etwas nutmeg (freshly-ground)
2 leafs bayleaf
2 corns pimento

Gratinating

200 g spicy cheese (I like to take mountain cheese from Switzerland or Austria)

Instruction

Bechamelsauce

fine onion cubes
Finely diced onion

Preheat the oven to 200° C.
Cut a medium-sized onion into small cubes.

Onion, bay leaves, butter in a saucepan
Onion, bay leaf, allspice and butter in a saucepan for bechamel sauce

Heat up the pan, then add the onion cubes, butter, bay leaves and allspice and sauté.

Step picture Prepare bechamel sauce
We prepare the classic béchamel sauce with flour. In the detailed article I will show you a gluten-free variant of the popular sauce. © Thomas Sixt food photographer

Sweat the onion cubes until translucent and add the flour. Sweat the flour briefly.

White wine in bechamel sauce
White wine in bechamel sauce to deglaze

Deglaze with the white wine and bring to the boil.

Milk in bechamel sauce
Milk in bechamel sauce

Add the cold milk while stirring constantly and bring to the boil again. Flavour with salt, pepper, nutmeg and cayenne pepper.

Béchamel binding
Check the binding of bechamel sauce

Put some béchamel sauce on a cold plate and check the binding of the sauce.

Prepare cauliflower and nuts

cauliflower
Cauliflower florets photographed in a bowl.

Preheat the oven to 200° C. Wash the cauliflower well and pat dry. Remove the green leaves and stalk from the cauliflower head. Cut out tennis ball sized florets from the cauliflower.

Grated cauliflower
Step Bild Roughly grate cauliflower with the kitchen grater.

Grate the cauliflower pieces with a coarse grater.

Grated cauliflower
Grated cauliflower in a bowl with cauliflower and cauliflower florets.

Put the grated cauliflower aside and heat a pan with some oil.

Fry the cauliflower rasps
Grated cauliflower while frying in the pan. Cauliflower as a vegetarian minced meat.

Brown the grated cauliflower briefly.

Walnuts in a mortar
Walnuts when chopping in a mortar close-up food picture.

Chop walnuts with a large knife or crush them coarsely in a mortar.

Casserole layers

Bechamel sauce in a baking dish
Fill the bechamel sauce in the baking dish

The filling of the oven dish can begin. Cover the bottom of the casserole dish with béchamel sauce.

Lasagne platter on Bechmel's sauce
Layers of lasagna with bechamel sauce

Place lasagne plates on the béchamel sauce. You can easily break the pasta plates, so you can also insert them at the corners to fit.

Pour in vegetarian lasagna
Step picture fill in the lasagna with cauliflower, walnuts, bechamel sauce and lasagna sheets.

Put some cauliflower crumbs and some walnut pieces on the plates.

Pour in sauce
Use enough sauce when filling the lasagne, vegetables and pasta plates must "stand" in the sauce.

Sprinkle the pasta plates with the cauliflower and walnuts with some spoons of the white sauce. Repeatedly build new layers of cauliflower grated walnuts and white sauce until the top of the baking dish is reached.

Filled lasagna sprinkled with cheese
Finally, cover the filled lasagna with sauce and sprinkle with grated cheese. For a vegan variant, you could finish with chopped walnuts.

Finally, add Béchamel sauce to the last cover plate. Sprinkle with plenty of grated spicy mountain cheese so that the casserole is covered.

Close up of cauliflower lasagna
Cauliflower casserole close-up, the layers of the lasagna are easy to see.

Place the casserole in the preheated oven and bake for approx. 30 minutes at 175° C until done. Enjoy your meal!

5. Calories and Nutritional Values to this Dish

6. More ideas for cooking yourself

Lasagne classic
Simple veggie lasagne
moussaka
potato casserole
potato gratin
How to Cook Cauliflower

Comments, Cooking Questions and Answers

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