Sunday, 28 October 2012

Pork and cauliflower layer bake

Pork and Cauliflower layer bake 


I have called this creation a Pork and Cauliflower Layer Bake – it is a sort of lasagne but with a layer of cauliflower as well as a layer of meat based on left over roast pork.
Pork and Cauliflower layer bake - meat layer

For the pork layers I prepared and sautéed in a pan:

Diced leftover roast pork
Leftover chilli red wine gravy
Some more red wine
Tomato paste
½ can of savoury diced tomatoes
1 finely chopped red chilli
Good squirt of tomato sauce or ketchup
2 finely diced celery stalks (peeled first to remove strings)
Small piece of pumpkin, cubed and lightly pre-cooked in the microwave
½ a carrot, diced
1 portobello mushroom, chopped
¼ red capsicum (bell pepper), diced

For the cauliflower layers:
½ small onion, finely chopped and sautéed until translucent
4-6 garlic cloves, chopped (take out any green sprouting bits in the middle – they will be bitter)
½ a cauliflower broken up into small florets
½ a leek finely sliced
½ a jar of 4 cheese pasta bake mixed with a little crème fraiche
A smidge of grated ginger

The divider between each layer was a fresh lasagne sheet I bought pre-prepared – but dried ones would have worked just fine.

Pork and Cauliflower layer bake - just before going in the oven

So the layers from the bottom were: pork, lasagne, cauliflower/lasagne/pork/lasagne/topping of cheese sauce, with grated cheese, breadcrumbs, sprinkled with paprika and cayenne pepper and finished with a few dobs of butter.

Cook for 30-45 minutes in a moderate oven until golden brown on top.

Pork and Cauliflower layer bake - hot

Pork and Cauliflower layer bake - cold


The layers didn't hold together very well when it was hot – but I managed to get a better picture the next day when it was cold and set.


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2 comments:

  1. How interesting. My Italian-American mother-in-law cooked with pork quite a lot. Her meatballs were ground pork, not beef. And the Italian cookbook I'm reading right now has a lot of pumpkin in it. This recipe has a genuine Italian feel.

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  2. Looks so good! Hot or cold, great use of the leftover pork.

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