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    You are in: Home / Recipes / Crusty Cauliflower and Ricotta Casserole Recipe
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    Crusty Cauliflower and Ricotta Casserole

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Asheats's Note:

    This is my all-time favorite way to serve cauliflower!!!!

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    Serves: 6



    Units: US | Metric


    1. 1
      Heat oil in a large skillet over medium heat.
    2. 2
      Cook garlic for 30 seconds, DO NOT BROWN.
    3. 3
      Add in tomatoes and cook another 5 minutes, stirring often.
    4. 4
      Stir in cauliflower and toss to coat with the tomato mixture.
    5. 5
      Pour in several tbsp of water and cover pan.
    6. 6
      Cook for 7 minutes, or until cauliflower is tender.
    7. 7
      Take pan off heat and let cool to room temperature or warm.
    8. 8
      Preheat oven to 375.
    9. 9
      Butter a casserole dish.
    10. 10
      Beat eggs in a large bowl, beat in ricotta cheese, milk, Parmesan, parsley, nutmeg, cayenne, pepper, and muenster.
    11. 11
      Stir in cauliflower mixture.
    12. 12
      Spread into casserole dish and top with breadcrumbs
    13. 13
      Bake 20 minutes or until hot and bubbly.

    Browse Our Top Cauliflower Recipes

    Ratings & Reviews:

    • on March 23, 2013


      I liked this, but didn't love it... In all fairness tho, it's probably my own fault. I had to use different cheese, such as aged Gouda for the parm, and a Greek Yogurt lactose free for the Muenster, which changed the flavor a bit. I think if I fiddled with the spices a bit I could love this, since I really loved the taste of the cauliflower cooked in the tomatoes. I think had I made it more seasoned it would have appealed more to my own palette, so I'm definitely going to go for it again. I think a spice a little stronger than parsley could really make this for me. I also left off the bread crumbs to save a bit on carbs, and used plain soy as anything made with heated milk seems to spike my levels. Thanks so much for sharing your recipe. I look forward to making it again and experimenting a bit... and using the right cheese! ;-)

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    • on October 02, 2008


      This was a really good casserole, and it goes together pretty quickly. I thought the ricotta mixture really dressed up the cauliflower. And the recipe makes enough that you can serve this either as a main entree or as a vegetable side dish. I went really light on the cayenne since my family does not anything spicy. The next time I make this, I'd like to add a bit of sliced zucchini (since we have so much of it right now!). I made this for PAC Fall '08.

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    • on July 28, 2008


      This is one great dish!! I had a cooked head of cauliflower in the fridge and I just used that. We had planned to use it and then ended up doing something alltogether different when company stopped by. Anyway, I tried this recipe and my family loved it. I left out the nutmeg because we don't care for it. But, I think it was still just as good without it. Thanks so much for sharing this recipe! It will be our family's all time favorite way to have cauliflower now too! We happen to love cauliflower any way we can get I hope everybody tries this because we can sure highly recommend it.

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    Nutritional Facts for Crusty Cauliflower and Ricotta Casserole

    Serving Size: 1 (297 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 301.7
    Calories from Fat 168
    Total Fat 18.6 g
    Saturated Fat 8.5 g
    Cholesterol 144.4 mg
    Sodium 494.1 mg
    Total Carbohydrate 17.1 g
    Dietary Fiber 3.6 g
    Sugars 5.7 g
    Protein 17.9 g

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