Crusty Cauluflower And Ricotta Casserole |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I made this last night. It was my whole dinner, but it's the perfect side dish to any dinner. Ingredients:
2 tbsp olive oil |
2 garlic cloves, minced |
1 can diced tomatoes |
1 cauliflower, cut into small florets |
3 large eggs |
1 cup part-skim ricotta cheese |
3/4 cup milk |
1/4 cup parmesan cheese |
1 tbsp fresh parsley, minced |
1/4 tsp freshly grated nutmeg |
dash cayenne pepper |
freshly ground black pepper to taste |
1 cup muenster cheese |
1/4 cup bread crumbs |
Directions:
1. Heat oil in a large skillet over medium heat, add garlic and cook for 30 seconds, do not brown
2. add the tomatoes and cook for 5 minutes, stirring often
3. stir in cauliflower, toss to coat with tomato mixture
4. Pour in a few tbsp of water and cover
5. Cook cauliflower until tender, about 7 minutes
6. Let cool to warm or to room temperature
7. Preheat the oven to 375 and butter a casserole dish
8. Beat the eggs in a large bowl, beat in ricotta, milk, parmesan cheese, parsley, nutmeg, cayenne, pepper, and muenster cheese
9. Stir in cauliflower mixture.
10. Spread into dish and sprinkle bread crumbs on top
11. Bake for 20 minutes or until hot and bubbly
12. *if cooked to long the casserole will dry out
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