CRUSTY CAULIFLOWER AND RICOTTA CASSEROLE

Crusty Cauliflower and Ricotta Casserole image

Make and share this Crusty Cauliflower and Ricotta Casserole recipe from Food.com.

Provided by Asheats

Time 40m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 14

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 301.7, Fat 18.7, SaturatedFat 8.6, Cholesterol 144.5, Sodium 494.2, Carbohydrate 17.2, Fiber 3.6, Sugar 5.7, Protein 18

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