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 recently have some time, I had been surfing on the internet last week. Trying to find new, exciting thoughts, inspiring dishes that I have never tasted before, to surprise my loved ones with. Searching for a long time yet could not come across lots of interesting stuff. Right before I wanted to give up on it, I stumbled on this fabulous and easy treat simply by luck on Suncakemom. It seemed so yummy on its image, that called for fast actions.
It had been not so difficult to imagine how it’s made, its taste and how much my husband will love it. Mind you, it is extremely simple to delight him in terms of desserts. Yes, I am a blessed one. Or maybe he is.Anyhow, I went to the site and then followed the detailed instuctions which were coupled with nice pics of the method. It just makes life much easier. I can imagine that it’s a slight effort to shoot photographs down the middle of baking in the kitchen because you will often have sticky hands thus i sincerely appreciate the commitment she devote for making this post and recipe conveniently followed.
Having said that I am empowered presenting my own dishes in the same way. Appreciate your the concept.
I was tweaking the main formula create it for the taste of my family. I must say it was an incredible outcome. They loved the taste, the consistency and loved getting a delicacy such as this in the midst of a stressful week. They ultimately demanded more, more and more. Thus next time I’m not going to make the same miscalculation. I’m gonna multiply the quantity .
Cauliflower Lasagna was first invented by SunCakeMom
Beginner
Pasta
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.
Sauce
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.
Layering
Slice the mozzarella up.
Mix the ricotta with basil and oregano.
Assembly
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.