Cauliflower cheese lasagne

Let’s fill our bellies with deliciously cheesy, creamy and healthy Cauliflower cheese Lasagne. Find out the easy way to create this incredible dish.

• 1 x 400g cauliflower, trimmed and cut into florets
• 2 tbsp extra virgin olive oil
• 1 tsp salt flakes
• 1 tsp cracked black pepper
• 500g mascarpone
• ½ cup coarsely grated parmesan
• ½ cup coarsely grated smoked cheddar
• 1 tbsp Dijon mustard
• 4 fresh lasagne sheets, torn
• 12 sage leaves
• finely grated parmesan, to serve

1. Preheat the oven to 220C. Place the cauliflower, oil, salt and pepper in 2 x 2.5-cup capacity baking dishes and toss to combine. Loosely cover with foil and roast for 15 minutes.

2. Meanwhile, mix together mascarpone, cheese and mustard. Remove cauliflower from the oven, add lasagne sheets, placing around the cauliflower, and spoon over the mascarpone mixture.

3. Return to the oven and bake for 15 minutes, or until golden and bubbling, adding the sage leaves in the last minute of cooking.

We credit this creative and innovative recipe to


Chorizo Scotch Egg

It is the breakfast of champions, the Chorizo scotch egg, perfect for any and every situation you find yourself in. But how do we go about making them? Simply read ahead.

• 6 x 60g eggs
• 150g chorizo sausage, skinned
• 350g good, coarse pork sausages, skinned
• 100g plain flour
• 1 egg
• 2 tbsp milk
• 100g panko or fine breadcrumbs
• Vegetable oil for deep-frying

1. Place the eggs in a pot of hot water and bring to the boil. Simmer for 4 minutes, then plunge into iced water to stop the cooking. Leave for 10 minutes, then gently peel.

2. Combine the meat in a food processor and whiz briefly until sticky, then roll into six balls. Place each ball between two sheets of plastic wrap and roll out finely into a round.

3. Remove the top sheet of plastic, place an egg in the centre and gently wrap with the meat until fully sealed, trimming as needed. Wrap in the plastic, twist the ends, and chill for 30 minutes.

4. Mix the flour with salt and pepper in a shallow bowl. Beat the egg and milk together in a separate bowl. Discard plastic and coat each egg gently in flour, then egg, then breadcrumbs, and refrigerate for 15 minutes.

5. Heat the oven to 200C, and heat a pan of oil to 180C for deep-frying. Fry the eggs two at a time for 2 minutes or until golden, then drain.

We credit this creative and innovative recipe to

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