Roast cauliflower lasagne

Roast cauliflower lasagne

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  • 4 to 6
  • Easy
  • Health conscious Pescatarian
  • 1 hour
  • 1 hour 20 minutes
  • Jordan Barrel Fermented Chardonnay 2017

Ingredients

  • For the pasta:
  • 3 free-range eggs, beaten
  • 500 g flour
  • 1 T extra virgin olive oil
  • 1 t fine sea salt
  • For the roast cauliflower:
  • 1 head cauliflower, broken into florets
  • 2 T extra virgin olive oil
  • sea salt and freshly ground black pepper, to taste
  • For the roast garlic:
  • 4 heads garlic, separated into cloves (unpeeled)
  • 3 sprigs thyme
  • 3 T extra virgin olive oil
  • sea salt and freshly ground black pepper, to taste
  • For the cheese sauce:
  • 4 T T butter
  • 4 T T flour
  • 2 cups milk
  • 100 g Woolworths smoked provolone cheese, grated
  • 60 g Woolworths pecorino Romano shavings
  • 50 g Parmesan, finely grated

Cooking Instructions

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 a 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 a 28 x 22 cm 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.

Cook's note: The love-child of cauli-cheese and lasagne, this is officially my new favourite baked pasta.

Browse more lasagne recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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Comments

  • default
    Lita
    September 6, 2018

    Are the dollops of cheese sauce really enough to cook the pasta? I always thought you needed much more liquid to cook the pasta.

  • default
    Nigel Lees
    August 15, 2018

    Why is this Pescatarian?

    1. TASTE
      August 22, 2018

      Hi there Nigel,
      You’re quite correct – the cheeses used in the cheese sauce are not vegetarian. We have removed the pescatarian tag.
      Simply replace the cheese with a mature cheddar to turn this dish pescatarian.
      Happy cooking!