Lunch or Dinner
Cauliflower and Cheese Bake
Cauliflower and Cheese Bake
Makes: 4 servings
Each serving contains: 2 proteins, 0 carbs, 2 veg, 0 fat
Ingredients:
Makes: 4 servings
Each serving contains: 2 proteins, 0 carbs, 2 veg, 0 fat
Ingredients:
- 1 Tbsp olive oil
- ¾ cup onion, chopped
- ¾ cup baby spinach, chopped
- 2 cloves garlic, minced
- Pinch red pepper flakes
- Sea salt and pepper to taste
- 2 Tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 can (28oz) crushed tomatoes
- 3 cups cauliflower, cut into florets, blanched and drained
- 1 cup ricotta cheese
- ½ cup mozzarella cheese, shredded
- ¼ cup parmesan cheese, grated
- Preheat oven to 275 degrees F.
- Heat olive oil in a sauce pan over medium heat. Add onion and cook, stirring often, until soft. Stir in garlic and red pepper flakes and cook for 1 minute. Season with salt and pepper.
- Add tomato paste and oregano and cook over medium heat for 2 more minutes. Add tomatoes and bring to a simmer. Reduce heat and cook until slightly reduced, 10-15 minutes, stirring occasionally. Add in spinach and basil, turn heat off and stir. Remove from heat.
- In a large bowl pour the sauce over cauliflower and stir to combine. In a large baking dish, place half of the cauliflower in an even layer. Place ½ of the ricotta cheese in dollops over the cauliflower and sprinkle half of the mozzarella and parmesan. Add the rest of the cauliflower and top with remaining cheeses.
- Bake until cheese is melted and golden brown, about 25 minutes.
- Divide into 4 equal servings.