Vegan Cauliflower Toum Pan Lasagne

As our diurnal patterns change, the winter months drive us into a semi state of hibernation, existing for long periods under shelter in the caress of soft fabrics and layers. As our bodies fight to retain some state of homeostasis, we crave comforting nutrition, more cooked than raw to fuel our inner engine.

This recipe ticks the boxes, a celebration of winter brassica under a veil of vegan Lebanese garlic sauce, potent in Allicin to support our cardiovascular system, its simple to prepare and unctuous to devour...

Making Pasta from scratch if you can makes all the difference…

The perfect food to celebrate all that is good about your loved ones…

A Pan of family friendly healthy food, nothing beats it…

Maybe even get everyone involved in the cooking….

Or maybe just enjoy a quiet moment to yourself…..

vegan recipes, easy vegan meals, healthy dinners, family dinners, healthy family food, veganuary recipes

Yield: 4

Author: Suze Morrison

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Vegan cauliflower Toum Pan Lasagne

Prep time: 30 MinCook time: 28 MinTotal time: 58 Min

As our diurnal patterns change, the winter months drive us into a semi state of hibernation, existing for long periods under shelter in the caress of soft fabrics and layers. As our bodies fight to retain some state of homeostasis, we crave comforting nutrition, more cooked than raw to fuel our inner engine.This recipe ticks the boxes, a celebration of winter brassica under a veil of vegan Lebanese garlic sauce, potent in Allicin to support our cardiovascular system, its simple to prepare and unctuous to devour...

Ingredients

Toum

• 1 Bulb Garlic
• 1tsp Himalayan Salt
• 1 Lemon, zest of half, juice of all
• 410ml Olive Oil
• 4-6tbsp Iced water

For the Pan Lasagne

• 2 Cauliflowers, florets and leaves chopped.
• 4tsbp Olive Oil
• 1 Large Onion finely sliced.
• 2 Sticks Celery finely sliced.
• 1tsp Coriander Seeds
• 2 Bay leaves tied with a large sprig thyme.
• 100ml White Wine
• 400ml Vegan Mushroom Stock
• 1 Can Butterbeans, drained.
• 8 Sheets fresh Lasagne, homemade is best, cut into pieces.
• Vegan Cheese and soft herbs to serve.

Instructions

1. Preheat oven 180C. Drizzle a large baking tray with 2 tbsp Olive oil and tumble over the cauliflower. Add a pinch of salt and drizzle with 1 more tbsp oil, roast for 20-25 minutes or until tender.
2. Add the remaining 1 tbsp oil to a large sauté pan and heat over a medium heat. Add the onion, celery, cauliflower leaves and a small pinch of salt, cover and reduce the heat a little, allow to sweat for 10-12 minutes or until soft, sweet, and uncoloured.
3. Meanwhile make the toum, peel the garlic cloves and remove any green centres, roughly chop. Add to a food processor with the salt and pulse to break down. Add the lemon juice and whizz to a paste. With the motor running, add the olive oil in a thin stream to emulsify. Once combined, add enough iced water to make a smooth sauce, finally pulse in the lemon zest.
4. Once the cauliflower is cooked, add it to the pan along with the coriander seeds, increase the heat and cook for 2 minutes before adding the wine, bay leaves, and thyme.
5. Bubble for 3-4 minutes or until most of the liquid has evaporated then add the stock and the beans, along with the lasagne. Simmer for 3 minutes then add 5-6 tbsp of the toum. Cook for 5 minutes or until everything is tender and delicious then sprinkle over the vegan cheese and soft herbs.
6. Stand for 5 minutes to allow the flavours to meld before serving with extra toum on the side.

https://gourmetglow.co.uk/recipes/cauliflower-toum-pan-lasagne

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