CAULIFLOWER NOODLES LASAGNA

This low carb, gluten-free and lightened up lasagna uses cauliflower noodles in place of traditional lasagna pasta.I’m really excited to share this recipe with you today. I’ve been wanting to try to make this for a while now, and of course I made it on one of the hottest days we’ve had in San Diego. With the oven working hard, the house became really, really hot. But when I cut out the first slice and saw all that melted cheese, it was worth it.

CAULIFLOWER NOODLES LASAGNA

INGREDIENTS:

• 5 cups packed riced raw cauliflower (to rice the cauliflower, run it through a food processor until it becomes coarse crumbs about half the size of a grain of rice)
• 2 large eggs
• 1 tbsp olive oil
• 1/2 cup diced raw white onions
• 1 lb low fat ground beef
• 13 oz crushed tomatoes
• 1 cup tomato sauce
• 1 tsp Italian herb seasoning
• salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1/4 cup shredded parmesan cheese

DIRECTIONS:

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1. First, like many other cauliflower bread recipes, you will need to cook and then completely dry out the cauliflower. There are two methods. One method is to briefly steam the cauliflower until cooked, and then wring the cauliflower dry in small batches, with the help of a cheese cloth or similar towel/cloth. You can see photos and more details of this method here. The second method is to cook the cauliflower in the microwave and then continue to cook it until it dries out. For this method, cook cauliflower in microwave for about 2 minutes in a very large microwave safe bowl. You want the bowl to be very large so that the cauliflower can spread out. Once cooked, place back into the oven and cook at 2 minute intervals. After each 2 minutes, pause, stir and mix so that the cauliflower at the bottom can get evenly heated, and then put back into the microwave again. Stopping every 2 minutes will also prevent any cauliflower from burning. Continue this process until the cauliflower becomes dry and clumpy. You can find photos and more details of this method here. Mine took about 16 minutes.
2. Once cauliflower is dried out, place into a bowl and allow to cool for a few minutes. Then add in eggs. Stir and mix until everything is completely combined.
3. Line a large baking sheet with parchment paper. (In the photos above, I used a silpat mat, but I actually found it easier to remove the cauliflower with parchment paper.) Pour cauliflower batter onto parchment paper and use a spatula to spread out until it forms a 9.5 x 11 inch rectangle that is approximately 1/2 inch thick.
4. Preheat oven to 450F. Cook cauliflower noodles in oven for about 18-20 minutes or until top is golden brown and dry to the touch. Allow cauliflower noodles to cool. Slice cauliflower noodles into three strips that are approximately 9 inches by 3.5 inches.  Use a thin edged spatula (like a cookie spatula), to carefully get under the cauliflower noodles and help release them from the parchment paper.
5. In a large frying pan, add olive oil and bring pan to medium heat on the stove. Once oil is hot, add in onions and cook until tender. Add in ground beef and cook until meat is done. Stir in crushed tomatoes, tomato sauce, and herb seasoning. Add salt and pepper if needed.
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