Crusty Cauliflower and Ricotta Casserole
- Ready In:
- 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
- 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.
Questions & Replies
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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 it...lol. I hope everybody tries this because we can sure highly recommend it.
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! ;-)
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.
RECIPE SUBMITTED BY
As a young girl I was always interested in cooking, at 8 I was baking home-made cakes and cookies for my family all from scratch. Growing up that passion was forgotten and it has only been rekindled in the past few years. Now I wake up and can't wait to find new recipes to cook for dinner, and I can't wait to have people over to dine with us. Some people are painters and some musicians, me I make the world a better place with food. It is my passion. I will be starting school in the fall at the culinary art institute going for my bachlor's degree, so wish me luck :) ! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">