[Add-on] Cheesy Ricotta Cauliflower Bake
- Milk
Ingredients
1
Brown Onion
1
Cauliflower
2
Garlic
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Parsley
1 packet
Ricotta
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. • Thinly slice brown onion. Finely chop garlic. • Place cauliflower in a baking dish. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until just tender, 15 minutes.
• When cauliflower has 5 minutes remaining, in a medium saucepan, heat the butter over medium-high heat. • Cook onion, until tender, 3-5 minutes. Add garlic and cook until fragrant, 1 minute. • Stir in the milk, ricotta, vegetable stock pot and half the Parmesan cheese, until smooth, 2 minutes. Season with salt and pepper.
• To dish with cauliflower, pour over cheese sauce and gently shake the dish to coat cauliflower. Sprinkle with remaining Parmesan cheese. • Bake until bubbling and golden, 12-15 minutes.
• Bring cheesy ricotta cauliflower bake to the table. Tear over parsley to serve. Enjoy!
