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.
Serving Size:
6
Active Time:
40 min.
Total Time:
1 hr., 15 min.
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
- 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.
- 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.
- 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.
- 45 min. Uncover; sprinkle with remaining 1 cup mozzarella. Bake until bubbling, about 10 min. Let stand 15 min. If desired, sprinkle with basil.
