Crusty Cauliflower and Ricotta Casserole

READY IN: 40mins
Recipe by Asheats

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

Top Review by Queen Roachie

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! ;-)

Ingredients Nutrition

Directions

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

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