Here’s what to do: cook a head (or two) of cauliflower, or use a bag (or 2) of frozen/thawed. Boil noodles in the proportion that you’d like for the meal- if it’s a vegetable side, a main meal, and how many heads/bags of cauliflower you used. 2 cups of raw macaroni or 3 cups of larger pasta could be a starting point for the amount. Sautee onion, garlic, and any real meat you’d like to use (hamburger, turkey, bacon, ham, etc.)- I didn’t use any meat in this casserole. Finally, whisk 4 eggs and 1/3 to ½ cup low fat sour cream or milk (the recipe calls for a “small jar” of cream). Have ¾ cup of grated cheese on hand- of course I used Gruyere, therefore omitting additional salt or pepper in the recipe.
Spray a 9 x 13 baking dish if you used 2 head/bags of cauliflower. Spread cauliflower out, then cover with drained noodles. Add onion/meat mix, then pour egg mixture over it all. Sprinkle with grated cheese. I was instructed to bake at 180 Celcius for 30-40 minutes, which worked fine. I’m guessing 350 degrees for 20-30 minutes- check if cheese is gently browned on top. Next time I will mix everything together, since the layered noodles were a bit too crispy for me this time.
Since photos of cauliflower and raw noodles are not that exciting, here are some travel photos along with one of the done casserole. Enjoy!