Jamie Oliver’s Cauliflower Lasagne is a fresh twist on the traditional Italian lasagna, replacing the usual meat sauce with a creamy, rich cauliflower and cheese filling. The dish is both comforting and vibrant, filled with layers of melted cheese, fresh herbs and of course, the star ingredient-cauliflower. It’s perfect for those looking to enjoy a hearty, vegetarian meal without missing out on the flavors you’d typically get from a meaty lasagne.
The cauliflower is roasted until golden and then mixed with a flavorful béchamel sauce (a creamy white sauce) and a bit of cheese, giving it a silky, indulgent texture. What sets Jamie’s version apart is the balance of flavors. the sweetness of the roasted cauliflower complements the savory cheese and fresh herbs while a touch of nutmeg in the sauce adds a little warmth.
It’s a dish that’s as satisfying as it is easy to make and definitely something you can serve for both a weeknight meal or at a cozy dinner party. It’s a great way to introduce people to cauliflower in a way they probably haven’t tried before!
Jamie Oliver Cauliflower Lasagne Recipe
Ingredients Needed
To make Jamie Oliver’s Cauliflower Lasagne, you’ll need a few simple, yet flavorful ingredients. Here’s what you’ll need to gather:
For The Cauliflower Filling
- 2 medium heads of cauliflower: These are the backbone of the dish and give it that wonderful texture and mild flavor.
- Olive oil: To roast the cauliflower to perfection.
- Garlic: Fresh garlic will add an aromatic depth to the dish.
- Fresh thyme or rosemary: These herbs bring in a lovely earthiness that pairs beautifully with the cauliflower.
- Parmesan cheese: For an extra hit of umami and richness.
For The Béchamel Sauce
- Butter: A must for creating that smooth, creamy base for your sauce.
- Flour: To thicken the sauce into the right consistency.
- Milk: You’ll need whole milk for the best creamy texture.
- Nutmeg: A subtle but essential ingredient that adds warmth and depth to the sauce.
- Salt and pepper: To season to taste.
For The Lasagne Assembly
- Fresh lasagne sheets: These are the best choice for a silky texture and less hassle than dried pasta.
- Mozzarella cheese: This adds the gooey, melty cheese layer that everyone loves.
- A bit more Parmesan: For sprinkling on top, ensuring that golden, crispy finish.
Equipment Needed
While this lasagne is relatively straightforward, a few key pieces of equipment will make your life a lot easier:
- Roasting tray: To cook the cauliflower until it’s nicely golden and caramelized.
- Large pan or saucepan: You’ll need this for making the béchamel sauce and for sautéing the garlic.
- Oven-safe dish (like a lasagna dish or a baking tray): For assembling the layers of the lasagne.
- Wooden spoon: To stir the sauce and the cauliflower.
- Grater: For grating the mozzarella and Parmesan cheese.
- Whisk: To make sure your béchamel is perfectly smooth and lump-free.
If you don’t have all of these on hand, don’t worry. You can improvise with what you’ve got but these tools will definitely make the process smoother.
How To Make Jamie Oliver’s Cauliflower Lasagne
- Prep the cauliflower: Cut the cauliflower into florets, toss them with olive oil, garlic, thyme (or rosemary), salt and pepper. Roast in the oven for about 25-30 minutes, until it’s golden and soft.
- Make the béchamel sauce: While the cauliflower roasts, melt butter in a pan. Whisk in flour and cook for a minute or two. Slowly add milk, whisking constantly to avoid lumps. Let it thicken, then add a pinch of nutmeg, salt and pepper to taste.
- Assemble the lasagne: In an oven-safe dish, spread a thin layer of béchamel sauce, then lay down a sheet of lasagne. Add a layer of roasted cauliflower, then more béchamel sauce and a sprinkle of Parmesan. Repeat the layers until all ingredients are used, finishing with a generous layer of mozzarella and Parmesan on top.
- Bake the lasagne: Pop the dish in the oven and bake for about 25-30 minutes, until the top is golden and bubbly. Let it cool for a few minutes before slicing.
What I Learnt
Making Jamie Oliver’s Cauliflower Lasagne taught me a lot about the versatility of vegetables in dishes traditionally centered around meat. The cauliflower wasn’t just a filler but actually the highlight of the dish, giving it a satisfying texture and flavor. Roasting the cauliflower before adding it to the lasagne is key. it brings out a caramelized sweetness that balances the richness of the cheese and béchamel sauce.
The béchamel sauce, when made from scratch, really elevates the whole dish. It’s easy to make but so much better than store-bought versions, plus it’s customizable with spices like nutmeg to add that extra depth. I also learned that fresh lasagne sheets really do make a difference in terms of texture. they stay soft and create a much smoother, more luxurious dish.
Lastly, I was reminded of how simple ingredients-like garlic, thyme and Parmesan-can completely transform a meal. These flavors combined in a beautiful way, making this cauliflower lasagne feel indulgent and comforting without being overly heavy.
Recipe Tweaks For Jamie Oliver’s Cauliflower Lasagne
Jamie Oliver’s cauliflower lasagne is already a pretty brilliant twist on a classic but there are plenty of ways to customize it to your tastes. For starters, if you’re not a fan of cauliflower’s texture, try grating it instead of using whole florets. this way, it blends in more seamlessly with the sauce.
For a bit more depth, add some fresh herbs to the white sauce. A sprinkle of thyme or rosemary can elevate the flavor, adding a fragrant note to the creamy layers. You could also swap in a dash of white wine or a small squeeze of lemon juice to add some acidity to balance out the richness of the cheese.
If you want to make it heartier, why not throw in some mushrooms? Their earthy flavor complements the cauliflower beautifully. Slice them thin and layer them in with the cauliflower or sauté them first to release their moisture.
For a vegan version, you can easily replace the cheese. Try a combination of nutritional yeast, cashew cream and almond milk for a smooth, cheesy-like texture. If you’re not vegan but you’re looking for a lighter lasagne, go for a lower-fat cheese or even swap it out for a mix of ricotta and cottage cheese to keep it creamy but with fewer calories.
Another thing to consider: the lasagne noodles. You can use gluten-free pasta if that’s your thing or even swap in thin slices of zucchini or eggplant to create a veggie-packed alternative to traditional noodles.
Storage Tips For Leftovers
If you find yourself with leftover cauliflower lasagne (lucky you!), storing it properly can help maintain its flavor and texture. Let the lasagne cool to room temperature before transferring it to an airtight container. This helps avoid condensation that can make the layers soggy when reheated.
For best results, store it in individual portions. This makes reheating a breeze and prevents you from having to deal with a whole tray at once. The lasagne can be kept in the fridge for up to 3-4 days but if you know you’re not going to eat it within that time frame, freeze it instead.
When freezing, make sure to wrap it tightly with plastic wrap or foil and store it in a freezer-safe container or bag. It will stay good for about 2-3 months. To reheat, let it thaw in the fridge overnight before baking it in the oven again. This will bring back the texture and prevent it from drying out. If you’re in a rush, microwave individual slices, though you might lose a bit of that crispy top layer.
What To Eat With Jamie Oliver’s Cauliflower Lasagne?
Since this lasagne is pretty rich, you’ll want to balance it out with something light and refreshing. A simple green salad with lemon vinaigrette is perfect for cutting through the creaminess. Add a handful of arugula or spinach for an extra peppery kick or toss in some roasted tomatoes for a bit of sweetness.
If you want a heartier side, roasted vegetables work beautifully. think carrots, parsnips or even some roasted fennel. These will bring a slight caramelization and a natural sweetness that pairs perfectly with the savory layers of the lasagne.
Bread is always a solid option but to keep it lighter, opt for a garlic focaccia or some crunchy sourdough. You could also serve it with a bowl of olives or marinated artichokes to add a Mediterranean touch.
And if you’re after a drink, a crisp white wine like a Sauvignon Blanc or even a light Pinot Grigio can bring out the flavors of the dish. If you prefer something non-alcoholic, a sparkling water with a wedge of lemon will provide the right amount of refreshing contrast.
FAQs
What Makes Jamie Oliver’s Cauliflower Lasagne Different From Regular Lasagne?
The cauliflower replaces traditional pasta sheets, giving it a creamy, veggie-packed twist.
Can I Make Jamie Oliver’s Cauliflower Lasagne Ahead Of Time?
Yes, you can prepare it in advance and refrigerate it. Just bake it when you’re ready to serve.
Is Jamie Oliver’s Cauliflower Lasagne A Vegetarian Dish?
Yes, it’s entirely vegetarian, but you can add extra protein like ricotta or tofu if you like.
