Cauliflower Lasagna
Preheat the oven to 400F/204C, cut off the cauliflower stem and outer green leave then slice into florets. Mince the garlic and deseed and chop the bell pepper.
- Cook2 h 50 min
- Total2 h 50 min
- Serves8
- LevelIntermediate
Ingredients
- 2 lbs(900g) cauliflower
- 2 tbsp. olive oil, divided
- ½ tsp. garlic powder
- to taste salt and pepper
- 2 cloves garlic
- 1 red bell pepper, chopped
- 2 tbsp. tomato sauce
- 24 oz (700g) tomatoes, chopped
- 8 oz (226g) cream cheese or dairy-free
- 1 egg
- 1/8 tsp. pepper
- 4 oz (114g) some fresh basil leaves
- 2 tbsp. mozzarella cheese, shredded or dairy-free
- parmesan cheese or dairy-free cheese
- For meat version:
- Skip the bell pepper and add meat of your choice
Preparation
- Preheat the oven to 400F/204C, cut off the cauliflower stem and outer green leave then slice into florets. Mince the garlic and deseed and chop the bell pepper.
- Microwave the cream cheese for a few seconds to soften, beat the egg in a bowl.
- Season the cauliflower florets with salt and pepper, drizzle over some oil. Bake for 15-20 minutes.
Method
- Heat oil in a skillet over medium heat, add minced garlic to the skillet and cook until fragrant.
- Stir in the bell pepper, cook until soft for about 3-5 minutes then add the tomato paste and cook for a few seconds then add the crushed tomatoes with juices and basil leaves, bring the mixture to a boil then turn the heat to low, simmer the mixture for 30-35 until the sauce is thickened.
- Whisk together the softened cream cheese, beaten egg, and pepper until smooth.
- In a casserole dish or baking pan, spread half of the roasted cauliflower into the bottom then top with the bell pepper and tomato sauce, mozzarella, again spread the cauliflower and cream cheese mixture.
- Sprinkle with parmesan cheese, cover with a foil bake for 10-15 minutes, remove the foil and bake again for 10 minutes or until bubbling.
