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Jamie Oliver Cauliflower Lasagne

jamie oliver cauliflower lasagne
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Jamie Oliver’s cauliflower lasagne is a vegetable-based lasagne where roasted cauliflower replaces meat, layered with tomato sauce, béchamel, pasta sheets, and cheese. The cauliflower absorbs surrounding flavours while keeping its structure, creating a filling, balanced bake.

Ingredients

Scale

    • 1 large cauliflower, cut into small, even florets

    • 2 tablespoons olive oil

    • 1 large onion, finely chopped

    • 2 cloves garlic, minced

    • 1 teaspoon dried oregano or thyme

    • 1 tablespoon tomato purée

    • 1 × 400g tin chopped tomatoes

    • 40g unsalted butter

    • 40g plain flour

    • 600ml full-fat milk

    • 100g mature cheddar or mozzarella, grated

    • 50g Parmesan cheese, grated

    • Lasagne sheets

    • Sea salt

    • Freshly ground black pepper

    • Optional: nutmeg, fresh basil

    1 large cauliflower, cut into small, even florets

  • 2 tablespoons olive oil

  • 1 large onion, finely chopped

  • 2 cloves garlic, minced

  • 1 teaspoon dried oregano or thyme

  • 1 tablespoon tomato purée

  • 1 × 400g tin chopped tomatoes

  • 40g unsalted butter

  • 40g plain flour

  • 600ml full-fat milk

  • 100g mature cheddar or mozzarella, grated

  • 50g Parmesan cheese, grated

  • Lasagne sheets

  • Sea salt

  • Freshly ground black pepper

  • Optional: nutmeg, fresh basil

Instructions

Step 1: Roast the Cauliflower for Depth

Preheat the oven to 200°C (400°F). Toss cauliflower florets with olive oil, salt, and pepper, then roast for 20–25 minutes until lightly golden. Roasting removes excess moisture and adds flavour that boiling cannot achieve.

Step 2: Build the Tomato Sauce Base

Cook the onion slowly in olive oil until soft and sweet, then add garlic and dried herbs. Stir in tomato purée and chopped tomatoes, simmering until thick and well-seasoned. This concentrated sauce keeps the lasagne rich, not watery.

Step 3: Make the White Sauce Smooth and Creamy

Melt butter, stir in flour, and cook briefly before gradually whisking in milk. Cook until thick enough to coat the spoon, then season generously. A properly thick sauce helps hold the layers together.

Step 4: Combine Cauliflower and Tomato Sauce

Fold the roasted cauliflower into the tomato sauce gently. This coats the florets while keeping them intact, ensuring texture in every slice.

Step 5: Assemble the Lasagne Layers

Start with white sauce in the dish, followed by pasta sheets, cauliflower mixture, more white sauce, and cheese. Repeat the layers evenly so every portion has balance and structure.

Step 6: Finish with Cheese for a Golden Top

Top the final layer with white sauce and a generous mix of grated cheeses. This creates a savoury crust that seals moisture inside while browning beautifully.

Step 7: Bake Until Bubbling and Set

Bake at 190°C (375°F) for 35–40 minutes until bubbling around the edges and golden on top. The slow bake allows flavours to merge fully.

Step 8: Rest Before Serving

Let the lasagne rest for at least 10 minutes. This step is essential for clean slices and deeper flavour.

Find it online: https://jamieolivereats.uk/cauliflower-lasagne/