Cauliflower, Caramelized Onion and Kale Lasagna

by Hilary Gauntt on February 19, 2015

This recipe involves a couple of steps, and came from (of all places) Parade Magazine! I doubt I would have tried it, but when we arrived for a glass of wine at Penny’s house the most wonderful aroma filled her kitchen.  She cut this into small squares and it made such a delicious fork and plate appetizer.  It was promoted as a”Layers of Light” recipe for people aiming to eat lighter in 2015, and features the “super foods” cauliflower and kale. It requires a little extra effort, but would be perfect for someone seeking a lovely vegetarian dinner.

1 Tbs. olive oil

1 medium onion, thinly sliced

Cooking spray

2 cups whipped cauliflower (see below)

6 no-boil lasagna noodles

4 cups coarsely chopped kale (microwaved 90 seconds)

1 1/2 cups shredded Gruyere or Swiss cheese

Chopped fresh parsley

Heat oil in a large skillet over medium  heat.  Add onions and cook, uncovered, 10 minutes. Cover and cook until caramelized and browned, about 15 minutes.  Preheat oven to 350 degrees.

Spray a 9-inch square baking dish with cooking spray.  Place 1/2 cup whipped cauliflower on the bottom of the pan.  Arrange two lasagna noodles on top.  Layer on 2 cups kale , half the onions, 3/4 cups cauliflower and 1/2 cup cheese.  Arrange two noodles on top. Layer on remaining 2 cups kale, remaining onions and 1/2 cup cheese. Arrange two noodles on top.  Spread remaining 3/4 cup cauliflower over noodles, then sprinkle on remaining cheese.  Cover with foil and bake 40 minutes or until bubbly.  Uncover and bake 10 minutes.  Remove from oven and garnish with chopped parsley.  Let stand 5 minutes before serving . Serves 4.

Whipped Cauliflower

1 head cauliflower

2 cloves garlic

3/4 cup milk

1/2 cup crumbled feta or blue cheese

Cut trimmed cauliflower into 1-inch chunks. Put in a large pot with two cloves peeled and crushed garlic and the milk.  Bring to a boil over medium high heat. Reduce heat to medium low and simmer, covered, until cauliflower is very tender, about 30 minutes. Puree cauliflower and cooking liquid in batches in a food processor until smooth.  Fold in 1/2 cup crumbled cheese and serve, or use in the above lasagna recipe.

Note: Penny added about 1/2 cup Parmesan to the final cheese topping, and used blue cheese in the whipped cauliflower.  She also doubled the garlic and thought about 1/2 tsp. salt was needed in the cauliflower.

pennys pasta

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