Crusty Cauliflower and Ricotta Casserole Recipe #315600
This is my all-time favorite way to serve cauliflower!!!!
by Asheats
40 min | 10 min prep
SERVES 6 , 1 casserole
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 head cauliflower, cut into small flowerets (about 6 cups)
- 3 large eggs
- 1 cup part-skim ricotta cheese
- 3/4 cup milk
- 1/4 cup parmesan cheese
- 1 tablespoon fresh parsley, minced
- 1/4 teaspoon freshly grated nutmeg
- 1 dash cayenne pepper
- black pepper
- 1 cup muenster cheese, grated
- 1/4 cup breadcrumbs, sauted in butter
- Heat oil in a large skillet over medium heat.
- Cook garlic for 30 seconds, DO NOT BROWN.
- Add in tomatoes and cook another 5 minutes, stirring often.
- Stir in cauliflower and toss to coat with the tomato mixture.
- Pour in several tbsp of water and cover pan.
- Cook for 7 minutes, or until cauliflower is tender.
- Take pan off heat and let cool to room temperature or warm.
- Preheat oven to 375.
- Butter a casserole dish.
- Beat eggs in a large bowl, beat in ricotta cheese, milk, Parmesan, parsley, nutmeg, cayenne, pepper, and muenster.
- Stir in cauliflower mixture.
- Spread into casserole dish and top with breadcrumbs
- Bake 20 minutes or until hot and bubbly.
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5 stars