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Wednesday, October 19, 2011



After developing a nice creamy sauce from cauliflower, I decided to try to use it to make Lasagne.

Reminder: Make the sauce by steaming a medium head of cauliflower until soft, take the steamed cauliflower and 2 Tablespoons of tahini and puree in a food processor (adding non-dairy milk as needed, little by little -- I used unsweetened almond milk). Add whatever veggies you like (sauteed -- I like mushrooms, zucchini, eggplant, carrots, etc.) and puree until smooth. Add more veggies and don't puree.

So, to make the lasagne (which I made for the first time last week for Sukkot -- and I made more for this holiday week (Shmini Atzeret and Simhat Tora -- and I thought it was delicious) -- I took a large can Muir Glenn fire roasted chopped tomatoes (you can choose whatever tomato product you like) and spooned out a layer on the bottom of a foil lined 8" square aluminum baking pan (this time, since I had "stuff" left over the first time, I used a second pan -- a loaf pan, and made a second slightly smaller lasagne). I then put a layer of mung bean noodles (I didn't fully cook them -- I just dropped them in boiling water, turned off the flame, and strained out the boiling water) by spoonfuls. Then I spooned on a layer of the cauliflower sauce, another layer of tomatoes and I topped the whole thing with a sprinkling of chopped almonds (any nut will do here).

As you can probably tell, there is a lot of room for your own additions or subtractions or just adjustments. I used garlic in the sauteed veggies but didn't add any spices this time (sometimes, when I'm making the cauliflower sauce I add turmeric, coriander, cumin, ginger, garam masala, etc.). Spicing is definitely a way to personalize this dish (I think if you've been reading my blog regularly, or at least as regularly as I've been writing it, you know I don't add salt to anything, so if you like salt, feel free to add that too).

All you need to do is experiment, eat an enjoy!

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