Why do we care more about bad things when we hate being in deep sauce? Let’s make a cauliflower lasagna and see what’s in the sauce!
As I lately have a little time, I had been browsing on the web the other day. Looking for fresh, fascinating ideas, inspiring meals that I’ve never used before, to astonish my family with. Looking for a while unfortunately couldn’t come across any interesting things. Just before I wanted to give up on it, I stumbled on this delightful and easy treat simply by chance. The dessert looked so tempting
on its photos, that called for urgent action.
It had been easy to imagine the way it is created, its taste and just how much my hubby will probably want it. Mind you, it is rather easy to keep happy the man when it comes to cakes. Anyway, I visited the blog: Suncakemom and followed the step-by-step instuctions that had been combined with impressive shots of the task. It really makes life rather easy. I could imagine that it’s a bit of a hassle to take snap shots in the midst of cooking in the kitchen as you usually have gross hands and so i really appreciate the hard work she put in to make this blogpost .
With that said I am inspired to present my own formulas in a similar fashion. Thanks for the idea.
I was fine tuning the initial recipe create it for the taste of my family. I must tell you it had been an awesome success. They loved the flavor, the thickness and loved having a delicacy like this in the midst of a lively week. They quite simply demanded even more, many more. Hence the next occasion I am not going to make the same miscalculation. I’m going to double the quantity .
Lasagna With Cauliflower invented by suncakemom.
Rice the cauliflower with a food processor or shredder.
Cook the riced cauliflower in the microwave oven on maximum settings for 2 minutes, stir then put it back for 2 more minutes. Let it cool a bit and get ready for pressing the moisture out of it.
Using a cheese cloth or simple kitchen towel, squeeze out as much moisture from the cauliflower as possible. From a small head (2lb / 1kg) cauliflower more than a cup can be squeezed out.
In a bowl mix the squeezed cauliflowers with the eggs and a bit of salt.
Spread the cauliflower dough into a parchment layered baking sheet. We need at least two layers of lasagna so choose a baking sheet that is at least double the size of our lasagna baking dish.
Place it into a 400°F / 200°C preheated ovens bottom rack until golden brown spots start to appear here and there for about 20 minutes.
Carefully take the cauliflower pasta out by the parchment paper and flip it upside down. They should be stuck pretty well together so we shouldn’t be worry about breaking it. Carefully peel off the paper from the cauliflower pasta and not the other way around.
Cut it to the size of the lasagna dish.
At the same time we are processing the cauliflower pasta, pour some oil into a frying pan and saute the diced onion until it gets a glassy / translucent look for about 5 – 10 minutes.
Add the ground meat and brown it.
Add the tomato sauce and cook it until the tomato sauce water content reduced about at least a quarter. The whole process should take about 30 minutes.
Slice the mozzarella up.
Mix the ricotta with basil and oregano.
Once the sauce is done, divide it into two parts and spread one half onto the bottom of a casserole dish.
Place a layer of cauliflower pasta on top.
Spread half of the ricotta and place half of the mozzarella on top too.
Repeat it again using up the the second half of the meat sauce, ricotta and mozzarella.
Place the lasagna under the broiler on maximum temperature on the top shelf until golden brown spots start to appear on the mozzarella for about 10 minutes then it’s ready to be served.