Finally! Day three of my one roast, three recipe challenge to myself. Minimal ingredients packed with lots of flavor, this dish was inspired by my craving for lasagna without the time to make one. This dish is also one of those pantry cleaner dishes- you know the ones. When you haven’t gone to the store in awhile or have very little time to deal with ingredients. You can add things based on what is available such as peppers, extra tomatoes, etc. And hey for all you super cool low carb enthusiasts, this recipe features no lasagna noodles! Even Mr. Boots Parma approved this one.
- One head of cauliflower, chopped into florets.
- Leftover venison roast, shredded
- Olive oil
- Fresh mozzarella cheese
- Fresh grated parmesan cheese
- Italian seasoning
- Fresh basil
- Tomato, sliced
- 1 cup favorite pasta sauce, canned or homemade
- Buffalo sauce, optional
- Salt and pepper
- Preheat oven to 425 degrees
- Spread cauliflower into glass baking dish
- Drizzle olive oil, salt and pepper to coat
- Roast the cauliflower, turning about halfway, for 20-30 minutes until tender.
- Dollop your preferred sauce on top of the cauliflower and spread a little bit.
- Sprinkle with a generous amount of Italian seasoning or use fresh from your garden if available.
- Top with the shredded venison.
- Top with mozzarella cheese to cover thoroughly. If all you have is bag mozzarella that’ll work too. Add sliced tomatoes.
- Place this back into the over until cheese is melted.
- Garnish with fresh basil on top before serving. Mine came from my herb garden on the porch.
- For an extra kick of flavor drizzle your favorite buffalo sauce on top. This is non-conventional but different! Enjoy.