Crusty Cauliflower and Ricotta Casserole
This is my all-time favorite way to serve cauliflower!!!!
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READY IN: 40mins
SERVES: 6
YIELD: 1 casserole
UNITS: US
INGREDIENTS
Nutrition- 2tablespoons olive oil
- 2
- 1
- 1
- 3large eggs
- 1
- 3⁄4cup milk
- 1⁄4cup parmesan cheese
- 1
- 1⁄4teaspoon freshly grated nutmeg
- 1dash cayenne pepper
- 1
- 1⁄4cup breadcrumbs, sauted in butter
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DIRECTIONS
- 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.
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