Crusty Cauliflower and Ricotta Casserole

This is one great dish!! I had a cooked head of cauliflower in the fridge and I just used that. We had planned to use it and then ended up doing something alltogether different when company stopped by. Anyway, I tried this recipe and my family loved it. I left out the nutmeg because we don't care for it. But, I think it was still just as good without it. Thanks so much for sharing this recipe! It will be our family's all time favorite way to have cauliflower now too! We happen to love cauliflower any way we can get it...lol. I hope everybody tries this because we can sure highly recommend it.

Not sure why I’ve never left a review, but my family really enjoys this side dish in the winter months. For me it’s a comfort food like Mac & Cheese. Along the way I found that adding a can of original rotele adds the perfect amount of spice/heat to this wonderful side dish. You can also do a can of mild if you don’t like spicy. I still add the cayenne & nutmeg as well. There have been times when Muenster wasn't available & I had to use Gouda or white cheddar. I also find that draining the water from the cauliflower mixture before adding it to the egg/ricotta mix helps the dish not be to watery. I like to use a combo of crushed ritz crackers w/ Italian bread crumbs for the topping!

So good thanks a bunch!!

I liked this, but didn't love it... In all fairness tho, it's probably my own fault. I had to use different cheese, such as aged Gouda for the parm, and a Greek Yogurt lactose free for the Muenster, which changed the flavor a bit. I think if I fiddled with the spices a bit I could love this, since I really loved the taste of the cauliflower cooked in the tomatoes. I think had I made it more seasoned it would have appealed more to my own palette, so I'm definitely going to go for it again. I think a spice a little stronger than parsley could really make this for me. I also left off the bread crumbs to save a bit on carbs, and used plain soy as anything made with heated milk seems to spike my levels. Thanks so much for sharing your recipe. I look forward to making it again and experimenting a bit... and using the right cheese! ;-)

This was a really good casserole, and it goes together pretty quickly. I thought the ricotta mixture really dressed up the cauliflower. And the recipe makes enough that you can serve this either as a main entree or as a vegetable side dish. I went really light on the cayenne since my family does not anything spicy. The next time I make this, I'd like to add a bit of sliced zucchini (since we have so much of it right now!). I made this for PAC Fall '08.