Wist je dat 200 gram spinazie meer calcium bevat dan een heel glas melk?
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
50 g
Spinach
½ piece
Onion
½ piece
Garlic
25 g
Grated Gouda
(Contains Milk)
125 g
Cauliflower
75 g
Cooking cream
(Contains Milk)
0.38 teaspoon
Belgian spice mix
15 g
Grated Gruyère DOP
(Contains Milk)
½ g
Nutri-Score
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
150 milliliters
Low sodium vegetable stock
1 tablespoon
Flour
to taste
Salt and pepper
Preheat the oven to 220°C. Bring plenty of water to a boil in a pan with a lid for the pasta. Cut the head of the cauliflower into florets and dice the stem. Finely chop the onion, press or mince the garlic and prepare the stock.
Put the cauliflower on a parchment-lined baking sheet and toss with the olive oil and some salt and pepper. Roast in the oven for 14 - 16 minutes.
Boil the pasta with the lid on for 10 - 12 minutes. Drain when finished, keeping 50ml water per person, then set aside without the lid. Heat the butter in a deep frying pan over medium-high heat and fry the garlic and onion for 1 - 2 minutes. Add the flour and whisk together to combine.
Pour in one third of the stock and whisk until fully incorporated. Repeat this twice more with the rest of the stock. Stir until you have a smooth sauce, then bring to a boil and let it thicken for 1 - 2 minutes. Add some pepper to taste.
Add the spinach to the sauce with 1/3 tsp Belgian seasoning per person. Stir until the spinach has wilted, then add the cream, grated aged cheese, gruyère and the pasta water. Mix everything together and let it reduce for 2 - 3 minutes, then stir the pasta and half of the cauliflower through the sauce.
Serve the pasta on plates and garnish with the rest of the cauliflower.