I love the richness of this cauliflower dish with ricotta cheese added in. It’s like the best part of a lasagna dish, but it’s made with Cheddar Jack cheese instead of mozzarella. The flavors blend well and it is a beautiful side dish.

Ricotta Cauliflower Casserole

2 cups Cauliflower, frozen
2 tablespoons Butter
1 cup Ricotta Cheese
1 large Egg, fresh
1/2 cup Cheddar jack shredded cheese
2 tablespoons Green Onions
1/4 cup Mushrooms, pieces or slices
3 tablsepoons Parmesan Cheese, shredded or thinly sliced
1/4 cup Heavy Cream
1 tsp Italian Herb blend
1/2 teaspoon cayenne pepper

Heat the cauliflower in a microwave (or drop in hot water for a couple of minutes). Put in a small casserole dish , add butter and mix. In a bowl, mix ricotta cheese, egg, chopped green onions, mushrooms, seasonings and heavy cream. Add a pinch of salt. Stir in half the cheddar jack cheese. Add to the cauliflower and mix well. Spread Parmesan cheese over the top, then sprinkle the remaining cheddar jack over the top.

Makes 4 servings

Bake in 350 degree oven for about 30 minutes until the cheese is melted and the top is a golden brown. Let it set for about ten minutes before serving.

Nutrition Info: Calories: 310 Net Carbs: 4.2 g Protein: 15.5 g

Posted on 12/8/2012