Crusty Cauliflower And Ricotta Casserole Recipe 355 Food

CRUSTY BAKED SHELLS & CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees.
• Fill a large pot with water, add 2 tablespoons salt, and bring to a boil. Add the pasta and cook al dente, according to the instructions on the package. Since it will be baked later, don't overcook it! Drain and pour into a very large bowl.
• Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) saute pan over medium-high heat, add half the cauliflower in one layer, and saute for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of oil to the saute pan, add the remaining cauliflower, cook until browned and tender, and add to the bowl.
• Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2-inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley, and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.

CRUSTY CAULIFLOWER AND RICOTTA CASSEROLE

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.

CRUSTY CAULIFLOWER AND RICOTTA CASSEROLE RECIPE - (3.5/5)

Steps:

• 1. 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. 2. Preheat oven to 375. Butter a 12 x 7 x 2 inch ovenproof dish, or other shallow 2 1/2 Qt baking dish. 3. 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 bread crumbs 4. Bake 20 minutes or until hot and bubbly.Do not overcook, or the casserole will dry out.

SHELLS WITH ROASTED CAULIFLOWER, CHICKPEAS, AND RICOTTA

Steps:

• Preheat oven to 425 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss together 2 tablespoons oil, cauliflower, and chickpeas; season with salt and pepper. Arrange cauliflower and chickpeas in a single layer and roast until cauliflower is tender and chickpeas are crunchy, 25 minutes. On another rimmed baking sheet, arrange bread in a single layer and toast until golden and crisp, 10 minutes.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Drain pasta and return to pot. Add cauliflower mixture, 2 tablespoons oil, and parsley. Season with salt and pepper and toss to combine. To serve, top with croutons and ricotta, then drizzle with oil.