This evening I have a friend coming over for dinner so I am planning to make an eggplant, sweet potato, and cauliflower bechamel lasagna. I am trying to avoid cooking meat as much as possible and this recipe is perfect. I will share the full recipe with you when I take photos this evening. Enjoy this inspiration!
You need:
1.2KG CAULIFLOWER FLORETS, CHOPPED
1 TEASPOON EXTRA VIRGIN OLIVE OIL
1 BROWN ONION, FINELY CHOPPED
2 CLOVES GARLIC, CRUSHED
⅓ CUP (80ML) MILK
1 TEASPOON SEA SALT FLAKES
½ CUP (40G) FINELY GRATED PARMESAN
METHOD
Preheat oven to 220°C (425°F). To make the cauliflower bechamel, place the cauliflower in a large saucepan of boiling water and cook for 10–15 minutes or until tender. Drain and set aside.
Heat the oil in a small saucepan over medium heat. Add the onion and garlic and cook for 4 minutes or until soft.
Place the cauliflower, onion, garlic, milk, salt, and parmesan in a blender and blend until smooth. Set aside.
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