New You Boot Camp Pastaless Lasagne
14th April 2015
New You Boot Camp Stuffed Courgettes
14th April 2015
Ingredients
- 4 cups cauliflower florets (from 1 large head of cauliflower)
- 2 tbsp organic virgin coconut oil
- 2 tsp Parsley dried, divided
- Himalayan Crystal Salt to taste
- Pepper to taste
- 1 Lemon zested and juiced
- 1 clove garlic minced
- 1 cup asparagus chopped
- 2 cups mushrooms chopped
- 1 tbsp almond milk
- 1/2 cups hard goat's cheese grated
- 1/2 cup ground almond or walnuts optional
Servings:
Instructions
- Preheat the oven to 475° and grease a baking sheet. Arrange the cauliflower florets on the greased baking sheet, and drizzle on the coconut oil. Add salt and pepper, 1 teaspoon of the dried parsley, and half of the lemon zest and juice. Stir the cauliflower to spread the coconut oil, seasonings and lemon around. Roast the cauliflower at 475° until fork-tender, about 25 minutes. Once done, remove the cauliflower from the oven, and let cool slightly while you cook the other vegetables.
- In a large skillet over medium-high heat, combine the remaining 1 tablespoon coconut oil, 1 teaspoon dried parsley, lemon zest and juice, minced garlic, asparagus and mushrooms. Cook, stirring frequently, until the asparagus and mushrooms have softened slightly, about 4-5 minutes. Taste and add salt, if needed, and stir in the roasted cauliflower.
- Remove from the heat, and stir in the milk and half of the goat's cheese until combined. Top with the remaining of cheese and the ground almonds or walnuts, if using. Place the skillet in the oven, and set the grill to low. Grill the au gratin on low until the top is golden brown, about 10 minutes.& Let cool slightly before enjoying!
