Cauliflower & Cheese Bake
Gluten Free: undefined
Vegetarian: undefined
MAKES: serving
Ingredients
1 tsp olive oil
3/4 cup onion, chopped
2 cloves garlic, minced
Pinch red pepper flakes
Sea salt and pepper to taste
2 Tbsp tomato paste
1 tsp dried oregano
1 28-oz can crushed tomatoes
1 cup baby spinach, chopped
1 tsp dried basil
3 cups cauliflower, cut into florets, blanched and drained
3/4 cup ricotta cheese
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
Directions
Preheat oven to 375°F.
Heat olive oil in a sauce pan over medium heat. Add onion and cook, stirring often, until soft. Stir in garlic and pepper flakes. Cook for another minute. Season with salt and pepper.
Add tomato paste and oregano. Cook about 2 more minutes. Add tomatoes and bring to a simmer. Reduce heat and cook 10-15 minutes more, stirring occasionally. Add spinach and basil. Remove from heat.
In a large bowl combine cauliflower and sauce. Mix well. Place half of this into a large baking dish in an even layer.
Spoon 1/2 of the ricotta cheese over cauliflower, then sprinkle half of the parmesan and mozzarella. Repeat these steps with remaining cauliflower and cheeses.
Bake until cheese is melted and golden brown, about 25 minutes.
Divide into 4 equal servings.