Gemelli cauliflower casserole à la Didi

Ingredients for 4 servings:

• 250 g pasta (gemelli)
• 330 g mushrooms, drained weight
• 310 g cauliflower
• 100 g turkey breast fillet(s)
• 300 ml cream
• 250 ml béchamel sauce
• 200 ml hollandaise sauce
• 4 tsp salt
• 1 tsp pepper
• 1 tsp beef broth powder
• 230g Gouda
• 10 green olives stuffed with peppers

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the gemelli pasta in well-salted water according to the package instructions until al dente. Remove the rind from the Gouda and grate it or mince it in a food processor. Dice the turkey breast fillet. Prepare the sauce: mix the cream with the béchamel sauce and season with pepper, salt, and beef stock powder. Cut the cauliflower into small florets and cook in salted water for 10 minutes. Then transfer to the casserole dish. Drain the gemelli and add them. Add the turkey breast fillet, mushrooms, and olives. Pour the sauce over the pasta and mix everything together. Pour the hollandaise sauce over the pasta and sprinkle with the Gouda cheese. Bake in a preheated oven at 180°C (convection oven) for about 20 minutes. Serve.