Directions:
- Heat oil in a large skillet over medium heat, add garlic and cook for 30 seconds, do not brown
- Add the tomatoes and cook for 5 minutes, stirring often
- Stir in cauliflower, toss to coat with tomato mixture
- Pour in a few tbsp of water and cover
- Cook cauliflower until tender, about 7 minutes
- Let cool to warm or to room temperature
- Preheat the oven to 375 and butter a casserole dish
- Beat the eggs in a large bowl, beat in ricotta, milk, parmesan cheese, parsley, nutmeg, cayenne, pepper, and muenster cheese
- Stir in cauliflower mixture.
- Spread into dish and sprinkle bread crumbs on top
- Bake for 20 minutes or until hot and bubbly
- *if cooked to long the casserole will dry out
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 293.85 Kcal (1230 kJ) | ||
| Calories from fat | 170.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.94g | 29% | |
|---|---|---|---|
| Cholesterol | 131.66mg | 44% | |
| Sodium | 399.91mg | 17% | |
| Potassium | 479.22mg | 10% | |
| Total Carbs | 12.81g | 4% | |
| Sugars | 4.09g | 16% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 18.6g | 37% | |
| Vitamin C | 48.2mg | 80% | |
| Iron | 0.9mg | 5% | |
| Calcium | 426.7mg | 43% | |
| Amount Per 100 g | |||
| Calories | 125.71 Kcal (526 kJ) | ||
| Calories from fat | 72.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.1g | 29% | |
|---|---|---|---|
| Cholesterol | 56.32mg | 44% | |
| Sodium | 171.08mg | 17% | |
| Potassium | 205.01mg | 10% | |
| Total Carbs | 5.48g | 4% | |
| Sugars | 1.75g | 16% | |
| Dietary Fiber | 0.96g | 9% | |
| Protein | 7.96g | 37% | |
| Vitamin C | 20.6mg | 80% | |
| Iron | 0.4mg | 5% | |
| Calcium | 182.5mg | 43% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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