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 most recently have a little time, I was browsing on the web a few days ago. In search of fresh, exciting ideas, inspirational dishes that I have never tried before, to delight my loved ones with. Hunting for a while yet couldn’t find lots of interesting things. Just before I thought to give up on it, I found this delightful and simple treat simply by chance. It looked so fabulous on its pic, that required instant actions.
It had been simple enough to imagine how it’s made, how it tastes and how much my husband will probably love it. Actually, it is quite easy to please him when it comes to desserts. Anyway, I visited the blog: Suncakemom and followed the detailed instuctions that had been coupled with superb photographs of the task. It just makes life much simpler. I could suppose it is a bit of a inconvenience to take photographs down the middle of cooking in the kitchen as you ordinarily have sticky hands so that i sincerely appreciate the time and energy she devote to make this blogpost .
That being said I am empowered presenting my personal dishes in the same way. Thanks for the idea.
I was tweaking the main recipe to make it for the taste of my loved ones. I can tell you it absolutely was a terrific success. They loved the flavor, the consistency and loved having a delicacy such as this during a busy workweek. They ultimately wanted lots more, more and more. So the next occasion I am not going to make the same miscalculation. I’m likely to multiply the volume .
Original Lasagna with cauliflower invented by suncakemom.
Render fat out from bacon, pancetta or any other type of pork fat that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done. Add onion, carrot and celery then saute with the bacon on high heat for about 5 minutes until the onion gets a slight translucent/glassy look.
Add the ground meat. Mix it well with the vegetables then cook it for 10-15 minutes while stirring it often until all the bigger chunks fall into smaller pieces. At this point the beef should lose all its pinkness and browned properly.
Add the water or wine, tomatoes, salt, black pepper and milk. Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally.
For more detailed instructions for the filling, check out how to make Bolognese sauce a.k.a Ragu. If our patience is wearing thin then use pureed tomato and cook it only for about 30 minutes before getting it ready for layering.
Rice the cauliflower with a food processor or shredder. For detailed instructions check out: How to rice cauliflower.
Cook the riced cauliflower in the microwave on maximum settings for 4 minutes, stirring it halfway through then using a cheese cloth or simple kitchen towel squeeze out as much moisture of 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.
Place it into a 400°F / 200°C preheated oven’s 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 then peel off the parchment paper.
Cut it to the size of the lasagna dish.
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 then repeat the layering one more time.
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.