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 a little time, I had been looking on the web last week. Trying to get new, intriguing thoughts, inspiring recipes that We have never used before, to treat my family with. Searching for a long time yet could not discover any interesting things. Right before I wanted to give up on it, I came upon this tempting and simple dessert by chance. The dessert seemed so yummy on its image, it called for urgent action.
It had been simple enough to imagine the way it’s created, how it tastes and how much my husband will like it. Actually, it is quite simple to delight the man in terms of desserts. Yes, I’m a blessed one. Or maybe he is.Anyways, I got into the blog: Suncakemom and then used the comprehensive instuctions that had been coupled with nice photos of the method. It just makes life much easier. I can imagine that it’s a bit of a effort to take snap shots down the middle of cooking in the kitchen as you may usually have gross hands thus i genuinely appreciate the effort and time she placed in to make this blogpost .
That being said I am empowered presenting my own dishes in the same way. Thanks for the thought.
I had been fine tuning the initial mixture to make it for the taste of my family. I’ve got to tell you it had been an incredible success. They loved the flavour, the thickness and loved having a treat such as this during a stressful workweek. They quite simply requested more, more and more. Hence the next time I am not going to commit the same mistake. I’m likely to multiply the quantity to make them happy.
This post is based on Cauliflower Lasagna from 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.