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Prepare Cauliflower Casserole as vegetarian Lasagne, Recipe with many Tips

By 20. September 2019 September 21st, 2019 No Comments
Vegetarische Lasagne auf dem Teller

OTHER LANGUAGES: deGerman

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!

Angerichtete Lasagne angerichtet

The classic variant of lasagne with minced meat is introduced to you elsewhere. © Thomas Sixt Food Photographer

1. Cauliflower in Lasagne – that’s possible!

Blumenkohl

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…

  • The cabbage likes to bathe in cream or milk – soy cream also works wonderfully
  • The white cabbage likes cheese, e.g. a spicy mountain cheese from Switzerland or Austria.
  • Our pampered and popular green, well rather white stuff likes spices like nutmeg or – Attention Asia – curry.
  • Our blossom vegetables also like to jump into the wok for Chinese cuisine
  • Nuts, almonds and other grain crumbs are great to topping or as a supplement.

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…

  • lasagne sheets
  • fresh cauliflower
  • walnuts
  • for béchamel sauce
    • butter
    • milk or cream
    • union
    • white wine
    • flour
    • spices like laurel, pimento, nutmeg and pepper, salt
  • spicy cheese
  • salt, pepper, nutmeg, cayenne pepper, some curry
Vegetarischer Auflauf

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.

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!

Vegetarische Lasagne auf dem Teller
Cauliflower Casserole
Votes: 13
Rating: 5
You:
Rate this recipe!
Rezept drucken
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 Prep Time
4 Persons 20 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 Persons 20 Minutes
Cook Time
30 Minutes
Vegetarische Lasagne auf dem Teller
Cauliflower Casserole
Votes: 13
Rating: 5
You:
Rate this recipe!
Rezept drucken
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 Prep Time
4 Persons 20 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 Persons 20 Minutes
Cook Time
30 Minutes
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
Servings: Persons
Units:
Instructions
Bechamelsauce
  1. Preheat the oven to 200° C. Cut a medium-sized onion into small cubes.
    feine Zwiebelwürfel
  2. Heat up the pan, then add the onion cubes, butter, bay leaves and allspice and sauté.
    Zwiebel, Lorbeer, Butter im Topf
  3. Sweat the onion cubes until translucent and add the flour. Sweat the flour briefly.
    Step Bild Bechamelsosse zubereiten
  4. Deglaze with the white wine and bring to the boil.
    Weißwein in Bechamelsauce
  5. Add the cold milk while stirring constantly and bring to the boil again. Flavour with salt, pepper, nutmeg and cayenne pepper.
    Milch in Bechamelsauce
  6. Put some béchamel sauce on a cold plate and check the binding of the sauce.
    Bindung Béchamel
Prepare cauliflower and nuts
  1. 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.
    Blumenkohl
  2. Grate the cauliflower pieces with a coarse grater.
    Blumenkohl Raspeln
  3. Put the grated cauliflower aside and heat a pan with some oil.
    Geraspelter Blumenkohl
  4. Brown the grated cauliflower briefly.
    Blumenkohlraspel anbraten
  5. Chop walnuts with a large knife or crush them coarsely in a mortar.
    Walnüsse im Mörser
Casserole layers
  1. The filling of the oven dish can begin. Cover the bottom of the casserole dish with béchamel sauce.
    Bechamelsauce in Auflaufform
  2. 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.
    Lasagne Platte auf Bechmelsauce
  3. Put some cauliflower crumbs and some walnut pieces on the plates.
    Vegetarische Lasagne einfüllen
  4. 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.
    Soße einfüllen
  5. Finally, add Béchamel sauce to the last cover plate. Sprinkle with plenty of grated spicy mountain cheese so that the casserole is covered.
    Eingefüllte Lasagne mit Käse bestreut
  6. Place the casserole in the preheated oven and bake for approx. 30 minutes at 175° C until done. Enjoy your meal!
    Nahaufnahme der Blumenkohl Lasagne
Recipe Notes

5. Calories and Nutritional Values to this Dish

Nutrition Facts
Cauliflower Casserole
Amount Per Serving
Calories 1130 Calories from Fat 468
% Daily Value*
Total Fat 52g 80%
Saturated Fat 18g 90%
Polyunsaturated Fat 4g
Monounsaturated Fat 22g
Cholesterol 284mg 95%
Sodium 1657mg 69%
Potassium 736mg 21%
Total Carbohydrates 97g 32%
Dietary Fiber 8g 32%
Sugars 8g
Protein 66g 132%
Vitamin A 15%
Vitamin C 22%
Calcium 35%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.

6. More ideas for cooking yourself

Lasagne classic
Simple veggie lasagne
moussaka
potato casserole
potato gratin

OTHER LANGUAGES: deGerman

Thomas Sixt

Thomas Sixt

Servus!Ich bin Thomas und zeige Dir auf dieser Website tolle Kochrezepte zum selber kochen.Als Kochprofi begleite ich Dich gerne in der Küche und als Foodfotograf möchte ich Dir Lust auf gutes Essen machen.Gutes Gelingen & Guten Appetit!

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