I am always looking for that one-in-a-million recipe for my low-carb lifestyle. And while consistently perusing the internet, every once in a while, I stumble upon one that intrigues me. Such was the case of the cauliflower noodle concept. You see, one of my favorite ethnic foods is Italian. And what has more carbs than almost any other food? Italian. So, it stands to reason that I've been more than a little depressed over my lack of Italian goodness. Until I discovered cauliflower and all of its many uses. Noodles are one of them.
This is my own rendition of Lasagna using cauliflower. We loved it, and hopefully you will too!
For the cauliflower noodle, yes, I said noodle, not noodles.
I head cauliflower--finely chopped
2 cups shredded Mozzarella cheese
2 eggs
1 T oregano
2 cloves of chopped garlic
Steam the cauliflower in a large microwave-safe bowl for about 10 min. If need be, use a potato masher to make the pieces really small. I use a food processor before cooking, so I don't have to do this. Mix in the remaining ingredients; I just use my hands. Lay a sheet of parchment paper over a jelly roll pan. Press down the cauliflower dough to make a big, giant rectangle. Don't worry about it being perfect, just press it all out into a big, thin-looking crust. Bake in a 350 oven for 45 minutes. When done, take it out and let it cool for a few minutes. Then remove it from the pan and cut it in half.
For the layers--
1 large jar low-carb meat spaghetti sauce
16 oz ricotta cheese
2 to 3 cups of mozzarella cheese
3 cups fresh baby spinach
Take a 9 x 13-inch baking pan, and pour about 1/4 of the sauce over the bottom of the pan, smooth it all out. Then take that great big cauliflower noodle, cut it in half, and gently place it in the 9 x 13-inch pan. Layer with the cheeses, spinach, and another 1/4 of the sauce. Put the other half of the noodle on top and layer again with the remaining ingredients. Easy peasy.
Bake in a 350-degree oven for 30 minutes. Enjoy. Trust me, it's so good.
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