Cauliflower Pasta With Ricotta Cheese Recipes
ROASTED CAULIFLOWER AND CHICKPEA PESTO PASTA
Steps:
- Preheat oven to 400° F and line a sheet pan with foil. Place the cauliflower and chickpeas on the sheet pan and drizzle with the olive oil. Season with salt and pepper, then toss everything together until coated. Spread the cauliflower and chickpeas out into a single layer. Roast for 20-25 minutes or until the cauliflower is tender and caramelized and the chickpeas are crispy. Toss everything around halfway through the cooking time.
- While the cauliflower and chickpeas roast, cook the pasta. Reserve 1/2 a cup of the pasta water before draining it.
- Place the pasta back into the pot it was cooked in along with the roasted cauliflower and chickpeas. With the heat on low, add in the pesto, lemon zest and juice and Parmesan cheese. Stir everything together and add in some of the pasta water to thin the sauce. Taste for seasoning and heat until warm.
- Top the pasta with dollops of ricotta cheese, chopped parsley and extra Parmesan cheese.
Nutrition Facts : Calories 481 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 19 grams fat, Fiber 11 grams fiber, Protein 21 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 458 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
CRUSTY CAULIFLOWER AND RICOTTA CASSEROLE
Make and share this Crusty Cauliflower and Ricotta Casserole recipe from Food.com.
Provided by Asheats
Categories Cauliflower
Time 40m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 14
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
CAULIFLOWER PASTA WITH RICOTTA CHEESE
Got this from the Rachael Ray Show. I made it for dinner right away and it was amazing! She made it with Romanesco Broccoli, but I couldn't find that, so I used Cauliflower. She also said you could use regular broccoli, but I haven't tried that yet. Rachael says this serves 4, but in our house a full pound of pasta easily serves 6-8.
Provided by LizP5885
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil for pasta.
- Heat olive oil in a Dutch oven over medium heat. Add butter and melt. Add onions and garlic to pan, and season with salt, pepper and bay. Stir and cook 8-10 minutes to soften.
- Add wine to the pan, stir 1 minute then add stock.
- Arrange cauliflower over onions and add crushed red pepper, lemon zest and rosemary to the pan.
- Cover and cook 10 minutes, stirring occasionally. You don't want the cauliflower too mushy.
- Drop pasta in boiling water after vegetables have been cooking 3-4 minutes. Cook pasta to al dente.
- Add ladleful of starchy pasta cooking water to the vegetables.
- Drain pasta and toss it into the pot with sauce. Stir in ricotta cheese, thyme and grated Pecorino. Season with salt and pepper, to taste.
- Serve pasta in shallow bowls.
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The ingredients are useful to make cauliflower pasta with ricotta cheese recipe that are extra virgin olive oil, butter, onion, garlic cloves, salt and pepper, bay leaf, dry white wine, chicken stock, cauliflower, crushed red pepper flakes, lemon zest, fresh rosemary, rigatoni pasta, ricotta cheese, fresh thyme, romano cheese . Cauliflower pasta with ricotta cheese may have an alternative ...
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Once cauliflower is done, add it to the bowl and toss with pasta to combine. Place into a large serving bowl and garnish with dollops of ricotta cheese. Season to taste with salt, pepper and lemon zest. Option: Garnish with parmesan cheese instead of ricotta. Tip: For an extra spicy kick, sprinkle with dried chilli flakes, to garnish.
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From aldi.com.au
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