CHICKEN SAUSAGE AND ROASTED CAULIFLOWER CASSEROLE
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
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
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
CRUSTY CAULIFLOWER AND RICOTTA CASSEROLE RECIPE - (3.5/5)
Provided by BlueSchmoo
Number Of Ingredients 14
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
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
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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- Preheat the oven to 375F. Take a gratin or other shallow dish just big enough to hold the cauliflower in one layer. Grease and set aside.
- Steam the cauliflower: Pack the cauliflower florets tightly into a pan in one layer – stem sides down. Add about 1 inch of water or enough to cover the stems but not the heads. Sprinkle with salt and bring to a boil. Cover and cook for 5 minutes. Turn off the heat and leave to steam.
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