Ingredients
-
2
-
2
-
1
-
1
-
3
-
1
-
3/4
-
1/4
-
1
-
1/4
-
1
-
-
1
-
1/4
-
Directions
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. |
