Ingredients

Method

• 1 cup milk
• sea salt and freshly ground black pepper, to taste
• 300 g cauliflower florets, finely chopped
• 1x400 g sachet Woolworths fresh cheese sauce
• 200 g chorizo, cut into chunks
• 2 T olive oil
• 1 x 250 g box Woolworths lasagne sheets, cooked
• 2–3 T breadcrumbs
• 1x60 g tub Woolworths grated pecorino
• fresh oregano, for serving

Method

Ingredients

1. Preheat the oven to 200°C. Bring the milk to a simmer in a saucepan and season. Cook the cauliflower in the milk for 8–10 minutes, or until tender. Drain, reserving the milk.

2. Place the hot cauliflower into a blender. Blend until smooth, adding a little milk if necessary. Mix the cauliflower purée with the cheese sauce and set aside.

3. Fry the chorizo in the olive oil until crisp and golden.

4. Layer the lasagne sheets, sauce and chorizo in a 25 cm round, shallow ovenproof dish, allowing some of the lasagne to hang over the sides of the dish.

5. Sprinkle with the breadcrumbs and half the pecorino. Bake for 35–40 minutes, or until
golden. Garnish with the oregano and remaining pecorino.

Find more pasta recipes here. 

Photographs: Myburgh Du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen