Cauliflower Lasagne
Ingredients
For the roast garlic:
4 heads garlic, separated into cloves
3 sprigs thyme
3T olive oil
Salt & pepper
For the pasta:
3 eggs
500g flour
1T olive oil
1t salt
For the roasted cauliflower:
1 head cauliflower, broken into florets
2T olive oil
Salt & Pepper
For the cheese sauce:
4T butter
4T flour
2 cups milk
100g grated Provolone cheese
50g Pecorino Romano
50g Parmesan
3 eggs
500g flour
1T olive oil
1t salt
For the roasted cauliflower:
1 head cauliflower, broken into florets
2T olive oil
Salt & Pepper
For the cheese sauce:
4T butter
4T flour
2 cups milk
100g grated Provolone cheese
50g Pecorino Romano
50g Parmesan
Method
Preheat the oven to 180°C.
To make the pasta, place all the ingredients into a mixing bowl and mix with your hands until a soft dough forms.
Knead the dough on a lightly floured surface for 5–10 minutes, or until smooth and elastic. Cover and allow to rest for 30 minutes.
Cut the dough into quarters and shape into circles, then roll through a pasta machine starting with the largest setting. Continue rolling, decreasing the size after each roll until you’ve reached the desired thickness. Hang the pasta sheets to dry until ready to assemble.
To make the roast cauliflower, place the florets on a baking tray, drizzle with olive oil and season to taste. Roast for 30 minutes.
To make the roast garlic, drizzle the garlic and thyme with olive oil, season and wrap in tinfoil. Roast for 30 minutes.
Remove the garlic and cauliflower from the oven and set aside. Once the garlic has cooled slightly, press out the flesh.
To make the cheese sauce, melt the butter in a saucepan over a medium heat and add the flour. Cook, stirring continually, until thick paste forms.
Slowly whisk in the milk until well combined and cook until the sauce has thickened. Remove from heat and stir in the provolone until it has completely melted.
Cut the pasta sheets in half to fit into an ovenproof dish. Layer the pasta, cheese sauce, cauliflower, and garlic.
Repeat until all the ingredients have been used.
Top with the Parmesan and bake for 30–40 minutes, or until golden.
Preheat the oven to 180°C.
To make the pasta, place all the ingredients into a mixing bowl and mix with your hands until a soft dough forms.
Knead the dough on a lightly floured surface for 5–10 minutes, or until smooth and elastic. Cover and allow to rest for 30 minutes.
Cut the dough into quarters and shape into circles, then roll through a pasta machine starting with the largest setting. Continue rolling, decreasing the size after each roll until you’ve reached the desired thickness. Hang the pasta sheets to dry until ready to assemble.
To make the roast cauliflower, place the florets on a baking tray, drizzle with olive oil and season to taste. Roast for 30 minutes.
To make the roast garlic, drizzle the garlic and thyme with olive oil, season and wrap in tinfoil. Roast for 30 minutes.
Remove the garlic and cauliflower from the oven and set aside. Once the garlic has cooled slightly, press out the flesh.
To make the cheese sauce, melt the butter in a saucepan over a medium heat and add the flour. Cook, stirring continually, until thick paste forms.
Slowly whisk in the milk until well combined and cook until the sauce has thickened. Remove from heat and stir in the provolone until it has completely melted.
Cut the pasta sheets in half to fit into an ovenproof dish. Layer the pasta, cheese sauce, cauliflower, and garlic.
Repeat until all the ingredients have been used.
Top with the Parmesan and bake for 30–40 minutes, or until golden.
Decorate with chopped parsley.
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