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 currently have some time, I was browsing on the internet the other day. Trying to find new, fascinating tips, inspiring dishes that We have never used before, to astonish my family with. Looking for a long time yet could not discover too many interesting stuff. Right before I wanted to give up on it, I found this fabulous and simple treat simply by chance. The dessert looked so yummy on its photo, that required instant actions.
It had been not so difficult to imagine just how it’s created, how it tastes and just how much my hubby will enjoy it. Mind you, it is rather simple to delight the man when it comes to treats. Anyway, I went to the page: Suncakemom and followed the detailed instuctions that were combined with nice pictures of the task. It really makes life rather easy. I can imagine that it is a bit of a inconvenience to take photographs in the middle of baking in the kitchen because you normally have gross hands therefore i pretty appreciate the time and energy she put in to make this blogpost and recipe easily followed.
Having said that I am empowered presenting my own formulas in a similar fashion. Many thanks for the concept.
I had been fine tuning the initial recipe to make it for the taste of my family. I have to tell you it had been a great success. They enjoyed the flavor, the thickness and loved having a treat such as this in the middle of a stressful week. They ultimately requested more, more and more. Thus the next time I am not going to make the same miscalculation. I’m likely to multiply the quantity .
The Lasagna With Cauliflower is from 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.