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:
  • 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
Directions: 
  1. Preheat oven to 275 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Bake until cheese is melted and golden brown, about 25 minutes.
  6. Divide into 4 equal servings.

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