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Crusty Cauliflower And Ricotta

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Ingredients

Adjust Servings:
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

Nutritional information

301.7
Calories
168 g
Calories From Fat
18.7 g
Total Fat
8.6 g
Saturated Fat
144.5 mg
Cholesterol
494.2 mg
Sodium
17.2 g
Carbs
3.6 g
Dietary Fiber
5.7 g
Sugars
18 g
Protein
297g
Serving Size

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Crusty Cauliflower And Ricotta

Features:
    Cuisine:

    So good thanks a bunch!!

    • 60 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Crusty Cauliflower and Ricotta Casserole, This is my all-time favorite way to serve cauliflower!!!!, So good thanks a bunch!!, 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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    Steps

    1
    Done

    Heat Oil in a Large Skillet Over Medium Heat.

    2
    Done

    Cook Garlic For 30 Seconds, Do not Brown.

    3
    Done

    Add in Tomatoes and Cook Another 5 Minutes, Stirring Often.

    4
    Done

    Stir in Cauliflower and Toss to Coat With the Tomato Mixture.

    5
    Done

    Pour in Several Tbsp of Water and Cover Pan.

    6
    Done

    Cook For 7 Minutes, or Until Cauliflower Is Tender.

    7
    Done

    Take Pan Off Heat and Let Cool to Room Temperature or Warm.

    8
    Done

    Preheat Oven to 375.

    9
    Done

    Butter a Casserole Dish.

    10
    Done

    Beat Eggs in a Large Bowl, Beat in Ricotta Cheese, Milk, Parmesan, Parsley, Nutmeg, Cayenne, Pepper, and Muenster.

    11
    Done

    Stir in Cauliflower Mixture.

    12
    Done

    Spread Into Casserole Dish and Top With Breadcrumbs

    13
    Done

    Bake 20 Minutes or Until Hot and Bubbly.

    Avatar Of Oliver Thompson

    Oliver Thompson

    BBQ enthusiast known for his expertly smoked and tender meats with a signature rub.

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