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 web yesterday. In need of new, fascinating thoughts, inspiring meals that I’ve never used before, to amaze my family with. Hunting for quite some time yet could not discover too many interesting things. Just before I thought to give up on it, I came upon this delicious and easy treat by chance. The dessert looked so mouth-watering on its image, it required fast action.
It had been easy to imagine just how it’s made, its taste and just how much my hubby will love it. Actually, it is rather simple to impress the guy when it comes to desserts. Anyways, I visited the webpage: Suncakemom and followed the step-by-step instuctions that have been combined with wonderful snap shots of the procedure. It just makes life quite easy. I could imagine that it is a bit of a inconvenience to shoot snap shots in the middle of baking in the kitchen as you ordinarily have gross hands thus i highly appreciate the hard work she devote for making this post .
With that said I am inspired to present my very own recipe in the same way. Appreciate your the idea.
I was fine tuning the main mixture create it for the taste of my family. I can tell you it had been an awesome outcome. They loved the flavor, the consistency and enjoyed getting a treat like this in the midst of a busy workweek. They basically demanded lots more, more and more. Thus next time I’m not going to commit the same miscalculation. I am likely to double the amount .
Cauliflower Lasagna was first baked 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.