baked cauliflower with ricotta chives

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Baked Cauliflower with Ricotta and Chives

 

Recipe By :Renee Shepherd 1998

Serving Size : 8 Preparation Time :0:00

Categories : Cauliflower Entrees & Sides

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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5 cups cauliflower florets -- (5 to 6 cups)

(or 1 medium head cauliflower)

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon nutmeg

1 tablespoon minced shallot

1/2 cup finely chopped scallions

2 tablespoons chopped chives

1/4 cup chopped parsley

1 cup lowfat ricotta cheese

1 egg white

1/4 cup grated Parmesan cheese

2 tablespoons dry bread crumbs

 

1. Preheat oven to 375F. Lightly grease an 8x11-inch baking pan.

 

2. Steam cauliflower until just tender-crisp, then drain and put in a bowl.

Drizzle florets with olive oil, then sprinkle with salt, pepper, nutmeg,

shallots, scallions, chives and parsley, tossing until combined. Arrange in

baking dish.

 

3. Combine ricotta cheese with egg white. Spoon dollops of cheese mixture on top

of cauliflower. Combine Parmesan with bread crumbs and sprinkle over

cauliflower.

 

4. Bake for 10 to 15 minutes, just until hot and lightly browned on top.

 

Description:

" cauliflower au gratin "

Source:

" Shepherd's Garden Seeds Catalog 1998 "

S(Archive):

" mc from kitpath on 2003-01-21 "

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Per Serving (excluding unknown items): 102 Calories; 5g Fat (45.1% calories from

fat); 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 366mg

Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0