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Tomato and Cauliflower ''Lasagna'

Difficulty: Medium

4

Servings

30

Preparation (min)

40

Total (min)

Ingredients

  • 2 cups (500 ml) cauliflower, cut into florets
  • 1/2 cup (125 ml) pine nuts
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 2 large tomatoes, sliced
  • 20 large basil leaves (or more, to taste), minced, plus more for garnish
  • 4 asparagus stalks, thinly sliced, for garnish
  • Salt and pepper to taste

Preparation

  1. Steam cauliflower until very tender.
  2. In a food processor, combine cauliflower, pine nuts and 2 tbsp. (30 ml) olive oil, and purée until smooth. Add salt and pepper to taste. For a smoother purée, use a blender at high speed.
  3. Keep warm.
  4. Assemble the lasagna: In 4 dishes, evenly distribute half of the tomato slices. Top with half of cauliflower purée. Generously top purée with minced basil. Top with remaining tomato slices, then with remaining cauliflower purée, ending with basil leaves.
  5. Surround each portion with sliced asparagus. Drizzle with remaining olive oil and serve.

CHEF'S NOTE

Combining hot and cold foods always creates a pleasureable sensation. The juicy tomato is refreshing while the warm purée is comforting.

 
Photo: Tango [Vitalité Québec] JANUARY 2015
Recette: Josée Fiset

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