Cauliflower and Cremini Rollups

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  • 5 (1)
85 MIN
4 SERVING
Medium

PROTEIN

169 g

CARBS

270 g

CALORIES

3187 kcal

SUGAR

68 g

cholesterol

1640 mg

FAT

68 g

Ingredients

Serving

lasagna noodles ( of any kind )

8 lasagna noodle (cooked)

italian sausage

12 wt. oz

fennel seeds

2 tsp, whole

onion ( diced )

1/2 medium

bell pepper ( diced for topping )

1 pepper

cauliflower ( broken into florets )

1 medium head

cremini mushrooms ( diced )

5 wt. oz

olive oil ( for sauté )

1 tablespoon

minced garlic

4 cloves

salt

1/2 tsp

broth ( of any kind )

1/2 cup

egg

2 medium

manchego cheese ( or parmesan cheese (optional) )

110 g

crushed tomatoes

28 wt. oz

minced garlic

2 cloves

fresh basil

2 tbsp, chopped

salt

1/4 tsp

Cauliflower and Cremini Rollups

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  • 5 (1)

Instructions

Step 1

Preheat oven to 400 degrees Fahrenheit.

Step 2

Toss cauliflower florets with olive oil and roast in the oven for forty minutes, turning once halfway through roasting.

Step 3

While cauliflower is roasting, brown the sausage with fennel and onion. Drain excess fat and set aside.

Step 4

In a separate pan, sauté cremini mushrooms and garlic in olive oil until the mushrooms have given up most of their moisture.

Step 5

When cauliflower is done roasting, combine it with the sautéed mushroom and garlic, salt, broth, and eggs in a blender. Puree until smooth. It should resemble the consistency of ricotta. Set aside.

Step 6

Place lasagna noodles in boiling water and boil for about four minutes. This will depend on what type of noodles you are using (rice, almond flour, whole wheat, etc). The goal is to have pliable but not soft sheets of lasagna.

Step 7

While noodles are boiling, combine the ingredients for the tomato-basil sauce.

Step 8

Drain the noodles and lay them out on a clean surface. Spread each one with a layer of cauliflower-cremini puree.

Step 9

Sprinkle browned sausage over the top puree layer.

Step 10

Gently roll up the noodles.

Step 11

Lightly grease a 9x13 baking dish and place about a cup of sauce on the bottom.

Step 12

Place noodle roll-ups in the baking dish, leaving some space between each one.

Step 13

Ladle remaining sauce over the rollups.

Step 14

Sprinkle with diced bell pepper, cover with foil, and bake for 30-40 minutes until noodles are soft.

Cauliflower is the great kitchen chameleon. It can mimic rice and other textures. It also tends to take on the flavor of whatever dish you put it in, leaving just a hint of its previous life as cauliflower.

In this recipe, cauliflower is roasted and pureed with sautéed cremini mushrooms for an intense, toasty flavor that mimics the consistency of ricotta. This spreadable puree is perfect for using in a rollup smothered with a homemade tomato-basil sauce. For those of you who like a little dairy in your life, this is also amazingly tasty with the addition of manchego or parmesan to the cauli-cremini puree.

“Cauliflower is the great kitchen chameleon. It can mimic rice and other textures. It also tends to take on the flavor of whatever dish you put it in, leaving just a hint of its previous life as cauliflower.”

The key to getting the lasagna noodles to form a cute little roll-up worthy of date night is to par-boil them just until they are pliable but not to the point of being soft. I used gluten-free rice noodles and also have had success using an almond flour-based lasagna noodle to make it paleo. After spreading a thin layer of cauliflower-cremini puree, roll the noodles gently. Place them in a baking dish with some space in between so they are easy to spoon onto plates for a beautiful presentation.

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