Cauliflower Shepherd’s Pie

We mixed cauliflower with two kinds of cheese and seasoned breadcrumbs to give this riff on a classic tons of richness with a lot less carbs.

Ingredients

• 2 lbs. baby portobella mushrooms, roughly chopped
• 1 red pepper, diced
• 2 Tbs. olive oil
• 1 (12 oz.) pkg. frozen cauliflower florets
• 1 (15 oz.) cont. ricotta cheese
• 8 oz. part-skim mozzarella cheese, grated
• 6 Tbs. Italian-seasoned dry breadcrumbs
• 2 Tbs. chopped fresh parsley

Instructions

1. Heat oven to 400°F. Coat 2 rimmed baking pans and 2-qt. baking dish with cooking spray. Toss mushrooms, pepper, oil, ½ tsp. salt and ¼ tsp. pepper. Divide between pans; roast until tender, 10 min.
2. Cook cauliflower according to package directions; drain.  Roughly chop; combine with ricotta, 1 cup mozzarella, 4 Tbs. breadcrumbs, parsley, ¼ tsp. salt, and ¼ tsp. pepper. Drain mushroom mixture; combine with remaining breadcrumbs.
3. Spread half of mushroom mixture in baking dish; spread half of cauliflower mixture evenly over. Repeat. Top with remaining cheese. Bake until bubbly, 25 min. Heat broiler; broil casserole until browned, 2-3 min.
4. 45 min. Uncover; sprinkle with remaining 1 cup mozzarella. Bake until bubbling, about 10 min. Let stand 15 min. If desired, sprinkle with basil.