Crusty Cauliflower And Ricotta Casserole

---

This is my all-time favorite way to serve cauliflower!!!!!

---

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.

---

Ingredients

---

olive oil, garlic cloves, diced tomatoes, cauliflower, eggs, part-skim ricotta cheese, milk, parmesan cheese, fresh parsley, nutmeg, cayenne pepper, black pepper, muenster cheese, breadcrumbs