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Most Delicious Cauliflower

Tummy.Tucker's picture
Ingredients
  Part skim ricotta cheese 1⁄2 Cup (8 tbs)
  Cauliflower florets 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Olive oil 1 Teaspoon
  Margarine 1 Teaspoon
  Onion 1⁄4 Cup (4 tbs), diced
  Garlic clove 1 Small, minced
  Elbow macaroni 1 Cup (16 tbs), cooked
  Parsley 1 Tablespoon, chopped fresh, divided
  Pepper 1 Dash, freshly ground
  Toasted bread crumbs 1 1⁄3 Tablespoon (1 Tablespoon + 1 Teaspoon, Plain Dried Variety)
  Parmesan cheese 2 Teaspoon, grated
  Almonds 1⁄2 Ounce, toasted, finely ground
  Italian flat leaf parsley 4 (Use As Required)
Directions

GETTING READY
1) Remove the ricotta cheese from the refrigerator and allow to stand for 30 minutes.

MAKING
2) In a 1-quart saucepan with 1/2 cup boiling water, add the cauliflower and salt, return to a boil and cook for about 10 minutes until tender.
3) Drain the cauliflower and reserve 1/2 cup cooking liquid.
4) In a 9-inch skillet, saute the onion and garlic in the oil and margarine mixture over a medium heat for 1 minute, until softened.
5) Add 1/2 cup cauliflower and mash with a fork, then stir in the macaroni, reserved cooking liquid, and 2 teaspoons chopped parsley, mix well.
6) In a serving bowl, spoon the macaroni mixture, top with the ricotta cheese and sprinkle with parsley, pepper, bread crumbs, Parmesan cheese and almonds. Then arrange 1/2 cup cauliflower on top.

SERVING
7) Garnish with the parsley sprig and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Cauliflower
Interest: 
Everyday, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes
Servings: 
4

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