CRUSTY CAULIFLOWER AND RICOTTA CASSEROLE
Make and share this Crusty Cauliflower and Ricotta Casserole recipe from Food.com.
Provided by Asheats
Categories Cauliflower
Time 40m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 301.7, Fat 18.7, SaturatedFat 8.6, Cholesterol 144.5, Sodium 494.2, Carbohydrate 17.2, Fiber 3.6, Sugar 5.7, Protein 18
CAULIFLOWER PASTA WITH RICOTTA CHEESE
Got this from the Rachael Ray Show. I made it for dinner right away and it was amazing! She made it with Romanesco Broccoli, but I couldn't find that, so I used Cauliflower. She also said you could use regular broccoli, but I haven't tried that yet. Rachael says this serves 4, but in our house a full pound of pasta easily serves 6-8.
Provided by LizP5885
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil for pasta.
- Heat olive oil in a Dutch oven over medium heat. Add butter and melt. Add onions and garlic to pan, and season with salt, pepper and bay. Stir and cook 8-10 minutes to soften.
- Add wine to the pan, stir 1 minute then add stock.
- Arrange cauliflower over onions and add crushed red pepper, lemon zest and rosemary to the pan.
- Cover and cook 10 minutes, stirring occasionally. You don't want the cauliflower too mushy.
- Drop pasta in boiling water after vegetables have been cooking 3-4 minutes. Cook pasta to al dente.
- Add ladleful of starchy pasta cooking water to the vegetables.
- Drain pasta and toss it into the pot with sauce. Stir in ricotta cheese, thyme and grated Pecorino. Season with salt and pepper, to taste.
- Serve pasta in shallow bowls.
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