Instructions

1. Preheat the oven to 300° F. Line a large baking sheet or a small baking sheet (I used a toaster oven size one) with parchment paper.
2. Cut the cauliflower into smaller pieces.
3. Place the cauliflower into a medium-sized saucepan with a lid. Fill with water and bring to a boil. Boil until the cauliflower is fork-tender. 
4. Drain the saucepan of water, then use an immersion blender and blend the cauliflower until smooth. You can also use a regular blender to do this.
5. Take ¾ cups of the cauliflower puree and add to a large mixing bowl.
6. Add ¾ cups of cream cheese, eggs, and a sprinkle of salt. 
7. Using a whisk, immersion blender, or a hand mixer, blend until smooth. It’s ok if there are small pieces of cream cheese.
8. Pour about 1 1/2 cups of the mixture onto the parchment paper-lined baking sheet. Or about ¾ cup of the mixture if you are using a small baking tray like a toaster oven tray. Fill in each corner with the batter.
9. Bake for 15 to 20 minutes or until firm. Once finished baking, allow the noodles to cool for about 10 minutes and then take scissors, cut them into lasagna sized noodles. You should get 6 lasagna noodles per large baking tray.