Cauliflower Pasta With Ricotta Cheese Recipes

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CRUSTY CAULIFLOWER AND RICOTTA CASSEROLE



Crusty Cauliflower and Ricotta Casserole image

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

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

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



Cauliflower Pasta With Ricotta Cheese image

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

1 tablespoon extra virgin olive oil
2 tablespoons butter
1 large onion, chopped
2 large garlic cloves, finely chopped
salt and pepper
1 bay leaf
1/2 cup dry white wine
1/2 cup chicken stock
1 head cauliflower
1/2 teaspoon crushed red pepper flakes
1 teaspoon lemon zest
1 tablespoon finely chopped fresh rosemary
1 lb rigatoni pasta
1 cup ricotta cheese
2 tablespoons fresh thyme, chopped
1/2 cup romano cheese, grated

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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