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 was looking on the internet the other day. In need of fresh, interesting thoughts, inspirational recipes that I’ve never tested before, to astonish my loved ones with. Hunting for quite some time unfortunately couldn’t discover too many interesting stuff. Right before I wanted to give up on it, I came upon this yummy and easy treat simply by chance over Suncakemom. The dessert looked so scrumptious on its pic, it called for immediate action.
It had been not so difficult to imagine how it is made, its taste and just how much boyfriend is going to love it. Mind you, it is rather simple to delight the guy when it comes to puddings. Anyways, I went to the webpage and followed the precise instuctions that had been combined with wonderful snap shots of the process. It just makes life faster and easier. I could imagine that it’s a bit of a hassle to take snap shots in the middle of cooking in the kitchen as you may ordinarily have sticky hands therefore i really appreciate the effort and time she put in to build this post .
With that in mind I’m inspired to present my own formulas in the same way. Many thanks for the thought.
I had been fine tuning the initial recipe create it for the taste of my family. I have to mention it turned out a great outcome. They loved the flavour, the thickness and loved having a delicacy such as this during a hectic workweek. They ultimately requested lots more, many more. Thus next time I’m not going to make the same miscalculation. I’m going to twin the volume to make them pleased.
This Cauliflower Lasagna first published on 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.