Crusty Cauliflower And Ricotta Casserole Recipe

Name: Crusty Cauliflower And Ricotta Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oil in a large skillet over medium heat.
2
Cook garlic for 30 seconds, DO NOT BROWN.
3
Add in tomatoes and cook another 5 minutes, stirring often.
4
Stir in cauliflower and toss to coat with the tomato mixture.
5
Pour in several tbsp of water and cover pan.
6
Cook for 7 minutes, or until cauliflower is tender.
7
Take pan off heat and let cool to room temperature or warm.
8
Preheat oven to 375.
9
Butter a casserole dish.
10
Beat eggs in a large bowl, beat in ricotta cheese, milk, Parmesan, parsley, nutmeg, cayenne, pepper, and muenster.
11
Stir in cauliflower mixture.
12
Spread into casserole dish and top with breadcrumbs
13
Bake 20 minutes or until hot and bubbly.

607

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Crusty Cauliflower And Ricotta Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crusty Cauliflower And Ricotta Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions