Are you banting? Do you follow Diet Doctor? If not, I really recommend that you do. Dr Andreas Eenfeldt is one of the leaders in lchf and treating diabetes and his website is filled with useful tips and resources for those wanting to follow the lchf lifestyle. I’ve been a follower of his since I started my own health revolution back in January of 2014.
This week on his blog, he shared the most amazing recipe: Cauliflower Lasagna a la low carb. It is good, it is so so good! And easy peezy too! I made it for dinner last week, it was easy to prepare, tasted AMAZING, even my children loved it and Ava asked for it for dinner the next night too biggest bonus of all, it’s completely guilt free!
Ingredients, 6 servings
1 pound (500 g) ground beef
1 yellow onion
3 garlic cloves
1 can (400 g) crushed tomatoes
1 tablespoon beef bouillon
3.5 fl oz (100 ml) red wine
1 teaspoon salt
1 pinch black pepper
Butter for frying
7 fl oz sour cream (200 ml)
3.5 fl oz heavy cream (100 ml)
3.5 oz (100 g) full-fat cheese
Sea salt and white pepper
3⅓ cups (800 ml) packed cauliflower rice
½ tsp salt
1 pinch black pepper
3.5 fl oz. (100 ml) grated parmesan cheese for the topping
1. Set the oven to 400°F (200°C). Start with the bolognese. Fry the ground beef in butter and put in a thick-bottomed pot. Chop onion and garlic finely and fry in butter. Put the fried onion and garlic in the pot and pour in crushed tomatoes and tomato puré. Season with bouillon, red wine, salt and black pepper and let simmer for about 20 minutes.
2. Now start with the lasagna sheets. Place a parchment paper in a large baking pan and brush it with oil. Grate a medium-sized cauliflower-head in a food processor. The cauliflower should be finely grated. Place the grated cauliflower in a bowl and cook for two minutes on high in the microwave oven. Stir and microwave for two more minutes.
3. Let cool and place in a baking cloth (towel) and squeeze the liquid out by tying and wringing the towel. About 4/5 cup of liquid has to come out, the rice has to be dry. Put the cauliflower rice, eggs and spices in a bowl and stir them together. Spread the batter on to the parchment paper and bake on lower rack of the oven for about 15 minutes. Remove and let cool. Cut into adequate-sized pieces (like lasagna sheets).
4. Bring heavy cream and sour cream to a boil, remove from heat and stir in the cheese. Add salt and pepper to taste. In a deep baking dish add some bolognese, then sheets and cheese sauce. Alternate and finish up with cheese sauce and grated parmesan cheese. Increase the oven temperature to 450°F (225°C) and bake for 20–30 minutes.
You guys this was delicious! And it was easy to make and the cauliflower batter blew me away at how easy it was to bake and how perfectly it turned out. I also used more cauliflower than the recipe required so I experimented with making rosti’s for breakfast the next morning by cutting the remaining cauliflower sheet into circles with a cookie cutter and frying them in butter till golden brown.