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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- In a medium saucepan, combine the cauliflower, milk, one teaspoon salt, and pepper to taste. Bring the milk to the simmer over medium heat, reduce the heat to medium- low, partially cover, and gently cook, stirring occasionally, until the cauliflower is tender, 10 to 12 minutes.
- Carefully transfer the cauliflower and milk to a blender (working in batches if needed- it will be very hot and you don’t want to overfill the blender). Add the butter and pulse a few times to release the steam, then puree until smooth.
- Bring a large pot of salted water to boil. Add the macaroni and cook it three minutes less than the package instructs. Reserving 1/2 cup of cooking water, drain the pasta.
- While the pasta cooks, in a large, deep skillet, heat one tablespoon of the olive oil over medium heat. Add the shallots and half teaspoon salt and cook, stirring often, until the shallots are tender, two to three minutes. Add the cauliflower puree and veggie broth. Stir to combine.
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- Cook pasta as instructed on box. With 3 minutes left, add cauliflower. Drain, put back in pot and set aside.
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- In the bowl of a blender**, blend the cauliflower, olive oil, nutritional yeast, almond milk, garlic powder, onion powder, parsley, and sea salt. Don’t overblend. You want to eliminate big chunks of cauliflower, but you still want a coarse consistency.
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- Add 1/3 cup of cauliflower rice to the your mug. Then top with ¼ cup sugar-free marinara sauce and ½ cup of part skim ricotta. Next, mix together in the mug.
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- Tear the bread into a food processor. Peel and add the garlic, then tear in any nice leaves from your cauliflower.
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- Preheat oven to 350 °F (175 °C). Spray the inside of a glass bread pan (9x3") with non-stick spray. Mix prepared, grated cauliflower with one cup of the mozzarella cheese and the egg in a bowl.
- Layer the bottom with 1/4 cup sauce. Distribute gently with a spoon. Do not add toppings yet. Layer with 1/2 of the cauliflower mix. Press down very gently with fingers after distributing evenly.
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