Crusty Cauliflower And Ricotta Casserole Recipe 37

Steps:

• Preheat the oven to 180c/Gas 4. Grease a 9" loose bottom flan tin.
• Chop up the cauliflower into florets and place in a food processor and blitz up. (you may have to do this in batches depending on the size of your food processor). Place the blitzed up cauliflower in a microwave proof bowl and cook for 5 minutes. Once the Cauliflower is cooked, tip out onto a clean tea towel and leave to cool (approximately 10-15 minutes). Once cooled wrap up the cooled cauliflower in the tea towel and squeeze out all the water. There will be lots and lots of water. Please make sure the cauliflower is cool before you do this, otherwise you will get burnt!
• Tip the dried cauliflower in to a clean bowl, add the Parmesan, 1 egg, herbs, salt and pepper and mix with a wooden spoon until combined. Tip the mixture into the greased flan tin and press out the cauliflower dough to form the crust, make sure you make it even and press right up the edges. Place in the oven and cook for approximately 10 minutes until starting to turn golden and the base feels firm.
• While the crust is cooking, thinly slice the courgettes (you might not need a whole one of each!) and shell the peas (I blanched them in boiling water for 2 minutes). Crack the 5 eggs into a jug, add the splash of milk, herbs, salt and pepper and whisk up.
• Once the crust is cooked, remove from oven. Layer the courgette across the base and sprinkle the peas over. Place blobs of ricotta evenly around the base. Finally pour over the whisked up egg mix. Place in the oven and cook for approximately 20 minutes until firm.

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.

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.

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.

Steps:

• Cut cauliflower into medium-size florets.
• Steam the florets in a steamer basket over simmering water; cover. Cook for just a few minutes until barely tender.
• Remove and cool slightly until you can handle the pieces.
• Meanwhile, beat together eggs, salt and pepper in shallow pie plate.
• Toss together bread crumbs, basil and parsley in another shallow pie plate.
• Preheat oven to 400 degrees Fahrenheit.
• Coat baking sheet with nonstick vegetable oil spray, or lightly oil with a pastry brush.
• Place flour in a bag. Add florets in batches, shake to coat. Shake off excess flour. Discard leftover flour.
• Dip lightly floured pieces into egg mixture then into crumb mixture, turning to coat.
• Place on prepared baking sheet.
• Drizzle with melted butter.
• Bake in preheated 400 degree Fahrenheit oven for 20 minutes or until golden and crispy.
• Serve hot.