Fallin' for Fall

So as it now finally seems like summer has come to an end there is enough space to fill my time with a lot of baking and cooking fall stuff. So here we are : first casserole in a loooong long time!

Autumn Casserole (Serves 6)

• 3 cups whole wheat pasta (save pasta drain)
• 1 leek
• 1 cup kale
• 1|3 cup sundried tomatoes
• 1|2 can coconut cream
• 1|3 cup dry cranberries
• 1|2 head cauliflower
• 1|3 cup cream cheese
• 2 dry figs
• 2 Tbsp salted Cashew Butter (let me know if you are interested in my recipe)
• 3 Tbsp shredded cheese of your choice
• Seasonings such as 
• salt & pepper
• red bell pepper
• chili
• garlic
• cinnamon
• nutmeg

1. Cook the cauliflower and the pasta in seperate pots. Be sure that both do not become too soft as they will get softer in the oven.
2. In a seperate Pot heat a little coconut oil and sautee leek and kale for about five minutes.
3. Add sundried tomatoes, cranberries and seasonings to taste.
4. After another five minutes add coconut cream and let simmer on low for a couple minutes.
5. Meanwhile preheat oven to 200°C and add your pasta and cauliflower to your sauce. Feel free to add a little pasta water if you feel like it becomes too thick.
6. Add your cream cheese, nut butter and figs to a food processor and mix until you reach a creamy consistancy.
7. Add your Casserole parts into a deep dish and top with nut cream and cheese.
8. Bake for about ten minutes and enjoy your warm and comforting meal ;)