Cauliflower Sauce

Cauliflower Sauce

Mushrooms, kale and cheese all rolled up in lasagna noodles, smothered in a creamy gorgonzola cauliflower sauce and cheese and baked until all melty, golden brown and good.

ingredients

For the mushroom mixture:

2 tablespoons butter or oil

1 small onion, diced

8 ounces mushrooms, sliced

2 cloves garlic, chopped

1 teaspoon thyme, chopped

1/4 cup white wine or broth

1 bunch kale, chopped

For the cauliflower sauce:

1 tablespoon butter or olive oil

2 cloves garlic, chopped

6 cups cauliflower (1 small head or 1 12 ounce bag)

2 cups vegetable broth or water

1/2 cup gorgonzola or other blue cheese

salt and pepper to taste

1/2 cup milk

For the lasagne roll ups:

9 lasagne noodles, cooked (gluten free for gluten free)

2 cups ricotta

1/2 cup parmigiano-reggiano (parmesan), grated

1 cup mozzarella, shredded

directions

For the mushroom mixture:

Melt the butter in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms start to caramelize, about 15-20 minutes.

Add the garlic and thyme to the mushrooms and cook until fragrant, about a minute.

Add the wine and deglaze the pan.

Full instructions recipe visit: https://www.closetcooking.com/mushroom-and-kale-lasagna-roll-ups-in/

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