Do you recall the Monte Cristo sandwiches of ‘yesteryear’? There was a time when you could find this sandwich on most restaurant lunch menus across North America. Basically, its ham and cheese sandwiched between two pieces of french toast, smothered in egg batter, deep fried, sprinkled with powdered sugar and dipped in a side of jelly. It’s where salty meets sweet and savory.
It’s believed that the Monte Cristo evolved from the French sandwich called ‘Croque Monsieur‘. The original grilled cheese sandwich consisted of Gruyere cheese and lean ham between two slices of crust-less bread, fried in clarified butter.
This sandwich, although delicious, is neither health or diet food but sometimes its fun to just enjoy these kind of things in moderation, of course.
This ‘lasagna‘ turned out to be real tasty. It kind of puts a new spin on an old classic. Instead of french toast, the ham and cheese are layered in between a baked cauliflower mixture that resembles slices of bread or lasagna noodles. Serve with cauliflower sauce or a sauce of your own choice.
| Servings |
|
- 1 Tbsp salt
- 1 1/2 Tbsp lemon juice
- 1 large fresh cauliflower
- 2 1/2 cups fine breadcrumbs (about 4 slices)
- 50 grams fresh Parmesan cheese, grated
- 1 egg
- 1 clove garlic, minced
- 1 tsp vegetable sea salt
- 1/4 tsp pepper
- 1/2 tsp Italian herbs
- 1 pinch nutmeg (optional)
- 250 grams deli ham, thinly sliced
- 200 grams Edam cheese, sliced
- 100 grams mozzarella cheese, grated
- 2 Tbsp butter,
- 454 grams cauliflower florets, frozen or fresh
- 2 cups vegetable broth
- 50 grams Parmesan cheese, grated
- 2 cloves garlic, minced
- 1/2 cup milk
- 2 tsp vegetable sea salt
- 1 tsp pepper
Ingredients
Cauliflower 'Pasta'
Filling
Cauliflower Sauce
|
Rate this recipe!
|
- Bring a large pot of water to a boil. Add the tablespoon of salt & lemon juice. Cut cauliflower into florets, add to boiling mixture & cook until they are soft. Drain cooked cauliflower & roughly crush them into 'mush'. Add breadcrumbs, Parmesan, egg, garlic, Italian herbs, salt & pepper; mix well.
- Preheat oven to 425 F. Line a baking sheet with parchment paper. Press cauliflower mixture on baking sheet into a 9 x 9-inch square. Bake for about 15 minutes or until crispy. Remove from oven, cut cauliflower into 3 strips. In a buttered baking dish place the first strip. Cover with half of each of the ham & cheese slices. Put another strip of cauliflower on it & top with the rest of the ham & cheese slices. Place the third strip of cauliflower on top & sprinkle with mozzarella cheese. Adjust oven temperature to 350 F. & bake 'lasagna' for about 30 minutes.
- Add butter to a blender or food processor. Cook cauliflower according to package instructions. Using a slotted spoon, drain off any excess water, transfer to blender. Add the vegetable broth, Parmesan, garlic, milk, salt & pepper. Process until a very smooth consistency is reached. Serve warm over Monte Cristo lasagna.