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 some time, I had been looking on the internet yesterday. Trying to find new, stirring tips, inspirational recipes that I’ve never used before, to treat my loved ones with. Hunting for a long time but couldn’t come across any interesting stuff. Just before I wanted to give up on it, I found this fabulous and easy treat by accident at Suncakemom. It seemed so mouth-watering on its photo, it required quick action.
It absolutely was simple enough to imagine how it’s created, how it tastes and how much my husband will probably love it. Actually, it is extremely easy to delight him when it comes to puddings. Anyway, I got into the site and simply followed the step-by-step instuctions which were combined with impressive photographs of the task. It just makes life faster and easier. I could imagine that it’s a slight effort to take snap shots down the middle of baking in the kitchen as you most often have sticky hands and so i genuinely appreciate the time and energy she placed in to build this blogpost and recipe conveniently implemented.
With that in mind I’m empowered presenting my very own recipes in a similar fashion. Many thanks for the concept.
I was fine tuning the original mixture to make it for the taste of my loved ones. I’ve got to mention it was an incredible outcome. They enjoyed the taste, the thickness and enjoyed having a sweet such as this in the midst of a lively workweek. They quite simply wanted lots more, many more. So the next occasion I’m not going to make the same mistake. I’m likely 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.