Cauliflower Lasagna

 Happy New Year!  I'm starting off this year with a delicious and healthy meal that the family will love.  This is a quick recipe that is full of flavor and low in carbs. I use a whole head of cauliflower for this recipe.  DO NOT use the riced cauliflower.  It will not stand up to this recipe.  It gets soggy and soupy.   Honestly, any red wine goes great with this dish.  I love a Cabernet Sauvignon, Merlot, Zinfandel or a Chianti. Saluti!


1 to 1 1/2 heads of cauliflower (about 4-5 cups chopped)

3 Tbs. extra virgin olive oil

2 cloves of garlic finely chopped

1 lb. of ground Italian sausage or turkey sausage

1 jar of your favorite Marinara or Arrabiata sauce

2 cups of shredded mozzarella cheese

1/2 cup shredded Parmesan cheese

1 Tbs. garlic powder

1/2 tsp. dried oregano

1/2 tsp. each salt and pepper


Preheat oven to 400 degrees.

Wash cauliflower.  Cut out the core.  Chopped cauliflower into 1 inch pieces.  Make sure most of the stem is cut off.  

Put cauliflower into a baking dish.  Pour 2 Tbs. of the extra virgin olive oil over the cauliflower and add garlic powder, salt and pepper and toss to combine. Make sure it is in a single layer and bake for 10 minutes.

In a saute pan on high heat,  add 1 Tbs. of extra virgin olive oil.  Add sausage and break it up with a wooden spoon.  When the sausage is halfway cooked, add the chopped garlic.  Cook until sausage is browned.  Drain any excess oil. 

Add the jar of sauce to the sausage and combine.  Cook for 5 minutes until sauce is bubbling.

Take the roasted cauliflower out of the oven and spoon over sausage and sauce mixture.  DO NOT toss. Make sure the cauliflower is not drowning in the sauce mixture.  You want just enough to cover the cauliflower.  Too much sauce will make it soupy.

Layer the mozzarella cheese over the sausage and sauce mixture. Top with Parmesan cheese and dried oregano.

Bake another 10-15 minutes uncovered until the cheese is melted and lasagna is bubbling.






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