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Ingredients · Serves 4

• 250 grams (one packet) of Bontasana Sorghum Maccheroni
• 1 medium-sized white cauliflower
• 1 small onion
• 50 grams grated vegan cheese
• 1 clove of garlic
• 3 sprigs of fresh thyme
• extra virgin olive oil to taste

For the béchamel sauce

• 250 ml unsweetened vegetable drink (brown rice is recommended)
• 25 grams flour
• 25 grams vegan butter
• salt to taste
• black pepper to taste
• nutmeg to taste

For the béchamel sauce:

In a saucepan, melt the butter over a low heat, add the flour all at once and make a paste by using a small hand whisk. Add the vegan milk gradually so that no lumps form, cook gently until you have a creamy consistency, add salt, pepper and nutmeg.

Wash and cut the cauliflower into florets, then steam until soft.

Sauté the onion, garlic and thyme sprigs in the extra virgin olive oil over a moderate heat, add the steamed cauliflower, season with salt and pepper.

Use a spoon to break the cauliflower into small pieces, remove the stalks of the thyme sprigs.

Cook the Sorghum Maccheroni al dente, add it to the pan with the cauliflower, then add the béchamel and the grated vegan cheese, mix everything together.

Place the Sorghum Maccheroni in a mould, cover with grated vegetable cheese and a few dabs of vegan butter, bake in a preheated fan oven at 200 degrees for about 15/20 minutes or until it has a golden crust.

Leave the flan to cool and turn it out of the mould.

Tips:

If you want to plate-up creatively: keep aside a few spoonfuls of cauliflower and blend them together with a few spoonfuls of béchamel to make a sauce to decorate the dish.

Recipe by Giuseppe Battaglia
Aprilbagaglio