Crusty Cauliflower And Ricotta Casserole - cooking recipe

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, undrained
1 head cauliflower, cut into small flowerets (about 6 cups)
3 large eggs
1 cup part-skim ricotta cheese
3/4 cup milk
1/4 cup parmesan cheese
1 tablespoon fresh parsley, minced
1/4 teaspoon freshly grated nutmeg
1 dash cayenne pepper
black pepper
1 cup muenster cheese, grated
1/4 cup breadcrumbs, sauted in butter

Preparation

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.