Crusty Cauluflower and Ricotta Casserole
From asheats 16 years ago
- 35 minutes to make
- Serves 6
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 shopping list
- 2 garlic cloves, minced shopping list
- 1 can diced tomatoes shopping list
- 1 cauliflower, cut into small florets shopping list
- 3 large eggs shopping list
- 1 cup part-skim ricotta cheese shopping list
- 3/4 cup milk shopping list
- 1/4 cup parmesan cheese shopping list
- 1 tbsp fresh parsley, minced shopping list
- 1/4 tsp freshly grated nutmeg shopping list
- dash cayenne pepper shopping list
- freshly ground black pepper to taste shopping list
- 1 cup muenster cheese shopping list
- 1/4 cup bread crumbs shopping list
How to make it
- Heat oil in a large skillet over medium heat, add garlic and cook for 30 seconds, do not brown
- add the tomatoes and cook for 5 minutes, stirring often
- stir in cauliflower, toss to coat with tomato mixture
- Pour in a few tbsp of water and cover
- Cook cauliflower until tender, about 7 minutes
- Let cool to warm or to room temperature
- Preheat the oven to 375 and butter a casserole dish
- Beat the eggs in a large bowl, beat in ricotta, milk, parmesan cheese, parsley, nutmeg, cayenne, pepper, and muenster cheese
- Stir in cauliflower mixture.
- Spread into dish and sprinkle bread crumbs on top
- Bake for 20 minutes or until hot and bubbly
- *if cooked to long the casserole will dry out
The Rating
Reviewed by 4 people-
Terrific!
mystic_river1
in Bradenton loved it
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Wow! will definitely be trying this.
sheba
in Lac La Biche loved it
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" It was excellent "
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