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🍽️ Creamy Cauliflower and Lentil Casserole

511 kcal · 30 min · 4 servings

Ingredients

• 200 g lentils (e.g. Puy lentils)
• pepper (from the mill)
• 2 tbsp butter
• 800 g cauliflower florets
• salt
• 1 shallot
• 3 tbsp butter
• 3 tbsp flour
• 100 ml dry white wine
• 400 ml milk
• nutmeg
• lemon juice
• 75 g grated cheese (e.g. Emmental)

Instructions

1. 1. Rinse the lentils in a sieve under hot water.
2. 2. Let the lentils drain well.
3. 3. Cook the lentils in the hot vegetable broth for about 15 minutes.
4. 4. Cook the lentils until they are almost tender.
5. 5. Drain the lentils.
6. 6. Place the lentils in a baking dish.
7. 7. Mix 3 to 4 tablespoons of the broth into the lentils.
8. 8. Season the lentils with salt and pepper.
9. 9. Place small pieces of butter on top of the lentils.
10. 10. Preheat the oven to 180 degrees Celsius fan-forced.
11. 11. Wash the cauliflower florets.
12. 12. Cook the cauliflower florets for about 2 minutes in salted water.
13. 13. Rinse the cauliflower florets with cold water.
14. 14. Let the cauliflower florets drain.
15. 15. Spread the cauliflower florets over the lentils.
16. 16. Peel the shallot.
17. 17. Cut the shallot into fine cubes.
18. 18. Melt the butter in a pot.
19. 19. Add the shallot to the melted butter.
20. 20. Sweat the shallot until translucent.
21. 21. Cook the shallot until it becomes transparent.
22. 22. Stir the flour into the shallot mixture.
23. 23. Cook the flour mixture briefly while stirring until light.
24. 24. Stir in the white wine with a whisk.
25. 25. Bring the mixture to a boil while stirring.
26. 26. Pour in the milk.
27. 27. Simmer the sauce over low heat for about 15 minutes.
28. 28. Stir the sauce occasionally.
29. 29. Cook the sauce until it thickens slightly.
30. 30. Season the sauce with salt, pepper, nutmeg, and lemon juice.
31. 31. Pour the sauce over the vegetables.
32. 32. Sprinkle the casserole with cheese.
33. 33. Bake the casserole in the oven for about 30 minutes until golden brown.

Nutrition per serving

• kcal: 511
• Protein: 26 g · Fett/Fat: 26 g · Carbs: 38 g