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.