Cauliflower and Cremini Rollups
Preheat oven to 400 degrees Fahrenheit.
Toss cauliflower florets with olive oil and roast in the oven for forty minutes, turning once halfway through roasting.
While cauliflower is roasting, brown the sausage with fennel and onion. Drain excess fat and set aside.
In a separate pan, sauté cremini mushrooms and garlic in olive oil until the mushrooms have given up most of their moisture.
When cauliflower is done roasting, combine it with the sautéed mushroom and garlic, salt, broth, and eggs in a blender. Puree until smooth. It should resemble the consistency of ricotta. Set aside.
Place lasagna noodles in boiling water and boil for about four minutes. This will depend on what type of noodles you are using (rice, almond flour, whole wheat, etc). The goal is to have pliable but not soft sheets of lasagna.
While noodles are boiling, combine the ingredients for the tomato-basil sauce.
Drain the noodles and lay them out on a clean surface. Spread each one with a layer of cauliflower-cremini puree.
Sprinkle browned sausage over the top puree layer.
Gently roll up the noodles.
Lightly grease a 9x13 baking dish and place about a cup of sauce on the bottom.
Place noodle roll-ups in the baking dish, leaving some space between each one.
Ladle remaining sauce over the rollups.
Sprinkle with diced bell pepper, cover with foil, and bake for 30-40 minutes until noodles are soft.
Cauliflower is the great kitchen chameleon. It can mimic rice and other textures. It also tends to take on the flavor of whatever dish you put it in, leaving just a hint of its previous life as cauliflower.
In this recipe, cauliflower is roasted and pureed with sautéed cremini mushrooms for an intense, toasty flavor that mimics the consistency of ricotta. This spreadable puree is perfect for using in a rollup smothered with a homemade tomato-basil sauce. For those of you who like a little dairy in your life, this is also amazingly tasty with the addition of manchego or parmesan to the cauli-cremini puree.
“Cauliflower is the great kitchen chameleon. It can mimic rice and other textures. It also tends to take on the flavor of whatever dish you put it in, leaving just a hint of its previous life as cauliflower.”
The key to getting the lasagna noodles to form a cute little roll-up worthy of date night is to par-boil them just until they are pliable but not to the point of being soft. I used gluten-free rice noodles and also have had success using an almond flour-based lasagna noodle to make it paleo. After spreading a thin layer of cauliflower-cremini puree, roll the noodles gently. Place them in a baking dish with some space in between so they are easy to spoon onto plates for a beautiful presentation.
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