Crusty Cauliflower And Ricotta Casserole Recipe 355

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CHICKEN SAUSAGE AND ROASTED CAULIFLOWER CASSEROLE



Chicken Sausage and Roasted Cauliflower Casserole image

A tasty meal that scratches the Italian food itch but is low in fat and calories.

Provided by SusanBB

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h6m

Yield 4

Number Of Ingredients 10

1 head cauliflower, cut into florets
1 lemon, juiced
1 tablespoon olive oil
2 minced garlic cloves
salt and ground black pepper to taste
1 (16 ounce) package chicken sausage
2 tablespoons grated Parmesan cheese
½ cup ricotta cheese
1 pinch red pepper flakes, or to taste
¼ cup chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss cauliflower in a bowl with lemon juice, olive oil, garlic, salt, and pepper. Pour into a baking dish.
  • Bake, uncovered, in the preheated oven until softened, about 30 minutes.
  • Heat a skillet over medium heat. Add chicken sausage; cook and stir until browned, about 6 minutes. Drain sausage on a paper towel-lined plate. Slice into 1-inch pieces.
  • Mix sausage into the baked cauliflower mixture in the baking dish; sprinkle Parmesan cheese on top. Spread 8 dollops of ricotta cheese evenly across the top. Sprinkle red pepper flakes on top.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil until cauliflower and ricotta are lightly browned, about 5 minutes. Sprinkle fresh parsley on top.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 16.9 g, Cholesterol 81 mg, Fat 16.6 g, Fiber 5.1 g, Protein 23.6 g, SaturatedFat 5.3 g, Sodium 1159 mg, Sugar 5.6 g

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

Categories     Cauliflower

Time 40m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 14

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

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



Crusty Cauliflower and Ricotta Casserole Recipe - (3.5/5) image

Provided by BlueSchmoo

Number Of Ingredients 14

2 tablespoons olive oil
2 garlic cloves, minced
1/2 Cup finely diced tomatoes, drained
1 medium (2 1/2 lb), 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

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.

CREAMY CAULIFLOWER AU GRATIN



Creamy Cauliflower Au Gratin image

Enjoy a cheesy, creamy cauliflower Au Gratin casserole with rich béchamel sauce topped with a crusty layer of breadcrumbs and cheese.

Provided by The Cooking Jar

Time 1h

Number Of Ingredients 9

1 head cauliflower, cut into small florets
4 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups milk
1/4 teaspoon ground nutmeg
Salt and pepper to taste
1 cup Gruyere/Swiss cheese, grated and divided
1/2 cup Parmesan cheese
1/4 cup breadcrumbs

Steps:

  • Over medium-high heat, bring a pot of salted water to a boil and blanch the cauliflower florets for 5 minutes or until al dente. Drain completely and set aside.
  • Melt 2 tablespoons of butter in a large pot over medium-low heat.
  • Add flour and whisk constantly for 2 minutes to make a roux.
  • Pour in milk and bring to a simmer, whisking continuously to remove lumps until sauce thickens, about 10-15 minutes.
  • Remove from heat and season with salt and pepper to taste, nutmeg, 1/2 cup Gruyere/Swiss and Parmesan cheese.
  • Pour 1/3 of the sauce into a 1 1/2 quart baking dish. Top with the cauliflower and pour the rest of the sauce over it.
  • Combine breadcrumbs with remaining Gruyere/Swiss cheese and sprinkle on the cauliflower.
  • Melt 2 tablespoons butter and drizzle over the casserole.
  • Bake at 375°F for 25-30 minutes or until the top has browned.
  • Allow it to cool slightly before serving.
  • Enjoy!

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