1 tablespoon olive oil
800 g cauliflower cut into small florets
100 g bacon diced
1 brown onion sliced
1 clove(s) garlic finely chopped
300 g ricotta cheese
2/3 cup(s) milk
60 g parmesan cheese finely grated
400 g cannellini beans rinsed & roughly mashed
1 slice(s) wholegrain (or gluten free) bread roughly
processed to form breadcrumbs
Salt & pepper to taste
Preheat oven to 180°C and grease a baking dish with half a tablespoon of oil.
Place a pot of salted water on high heat and bring to the boil, add cauliflower and continue to cook for five minutes or until just cooked (they will finish cooking when placed in the oven). Drain and set aside.
Sauté bacon, onion and garlic in remaining oil in a small frypan over medium heat for two to three minutes.
In a large mixing bowl mix ricotta and milk with half the parmesan until smooth and creamy, then add in the cauliflower, bacon, onion, garlic and beans and mix until well combined. Season with salt and pepper.
Pour the cauliflower mixture into the baking dish and sprinkle with parmesan, breadcrumbs and dot with butter.
Bake in oven for 15 minutes then place under the grill for a further 5 minutes or until golden brown.
This recipe is an edited extract from 28 By Sam Wood.
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