Crusty Cauliflower And Ricotta Casserole Recipes

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:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until fork-tender, 5 to 8 minutes.
• Meanwhile, beat cream cheese and milk together in a bowl. Stir in Parmesan and Cheddar cheeses.
• Mix bread crumbs and melted butter together in a small bowl.
• Transfer steamed cauliflower to a 2 1/2-quart casserole dish. Add cheese-milk mixture and stir. Sprinkle with bread crumb mixture.
• Bake in the preheated oven until bubbly and browned, about 20 minutes.

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:

• Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. , Add onion and chopped peppers to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. In a large bowl, whisk eggs and ricotta. Stir in riced cauliflower, shredded cheeses, bacon, onion mixture, pepper and salt. Pour into a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted near the center comes out clean, 40-45 minutes. Let stand 10 minutes before serving., Freeze option: Cool baked casserole completely; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Break cauliflower into flowerets.
• Cook in boiling water or steam until tender, drain.
• Heat margarine until lightly browned; stir in breadcrumbs, basil, parsley and seasoning.
• Spoon over hot cauliflower and serve.

Steps:

• Place cauliflower in a saucepan with a small amount of water. Cover and cook for 5-10 minutes or until crisp-tender; drain. , In a small resealable plastic bag, combine flour, garlic powder, paprika and pepper. Place cornflake crumbs in another resealable bag. Lightly beat egg whites in a shallow bowl. Toss the cauliflowerets one at a time in flour mixture, then roll in egg whites and coat with crumbs. , Place on a baking sheet coated with cooking spray. Bake at 425° for 15-20 minutes or until golden brown. Serve immediately.