Gluten-Free Cauliflower Pasticho
Ingredients
Cauliflower tortillas
- 1 medium steamed cauliflower
- 4 large eggs
- 1/4 cup milk
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: aromatic herbs
Meat sauce
- 1 tablespoon oil
- 1/2 finely chopped onion
- 2 crushed garlic cloves
- 1/2 grated carrot
- 1 tablespoon dried oregano
- 400 grams ground meat
- 1 can whole tomatoes
- Salt and pepper to taste
- 1 tablespoon brown sugar
White sauce
- 1 cup whole milk
- 1 tablespoon cornstarch
- 1 tablespoon onion powder
- A pinch of nutmeg
- Salt and pepper to taste
Preparation
Alternate layers of cauliflower tortillas, meat sauce, white sauce, and mozzarella cheese in an oven-safe dish.
Bake in a preheated oven at 200°C until golden and bubbly.
Remove from oven, let rest for a few minutes, and serve.
Cauliflower tortillas
Blend all ingredients until a smooth liquid mixture is obtained.
In a non-stick skillet over medium heat, pour the mixture and spread it over the surface. Wait for it to cook slightly and bubbles to appear, then flip and cook for another 30 seconds. Set aside.
Meat sauce
In a pot over medium heat, add oil, onion, and garlic, and sauté until golden.
Add the grated carrot and cook for a couple more minutes until lightly golden.
Add the ground meat and break it up with a wooden spoon. Cook until browned and no longer pink.
Add dried oregano, salt, and pepper to taste.
Add crushed tomatoes (blend first if smoother sauce desired).
Cook over medium-low heat for 20-25 minutes until sauce reduces and thickens. Add brown sugar to balance acidity. Set aside.
White sauce
Mix milk with all ingredients.
Pour into a small pot and cook over medium-low heat until thickened. Set aside.
