Cauliflower Baked Ziti

Yields1 Serving
Prep Time15 minsCook Time1 hr 5 minsTotal Time1 hr 20 mins
 1 tbsp Extra-Virgin Olive Oil
 1 Medium Onion, Chopped
 2 Cloves Garlic, Minced
 Red Pepper Flakes
 1 lb Ground Beef
 Kosher Salt
 Freshly Ground Black Pepper
 2 tbsp Tomato Paste
 1 tsp Dried Oregano
 28 oz Can Crushed Tomatoes
 2 tbsp Thinly Sliced Basil, Plus More for Garnish
 2 Medium Heads Cauliflower, Cut into Florets, Roasted
 ½ c. Fresh Ricotta
 2 c. Shredded Mozzarella
 ½ c. Freshly Grated Parmesan
1

Preheat oven to 375°. In a large saucepan over medium heat, heat oil. Add onion and cook, stirring often, until onion is soft, about 5 minutes. Stir in garlic and red pepper flakes and cook for one minute. Add meat and season with salt and pepper. Cook until no longer pink, 6 minutes. Drain fat.

2

Return saucepan over medium heat and add tomato paste and oregano. Cook for 2 minutes more, until slightly darkened. Add crushed tomatoes and bring sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and flavors have melded, 10 to 15 minutes. Remove from heat and stir in basil.

3

In a large bowl, pour sauce over cauliflower and stir to combine. In a large baking dish, place half the cauliflower in an even layer. Dollop all over with half the ricotta, and sprinkle with half the mozzarella and Parmesan. Add remaining cauliflower in an even layer on top, and top with remaining cheeses.

4

Bake until cheese is melty and golden, 28 minutes.

5

Garnish with basil before serving.

Ingredients

 1 tbsp Extra-Virgin Olive Oil
 1 Medium Onion, Chopped
 2 Cloves Garlic, Minced
 Red Pepper Flakes
 1 lb Ground Beef
 Kosher Salt
 Freshly Ground Black Pepper
 2 tbsp Tomato Paste
 1 tsp Dried Oregano
 28 oz Can Crushed Tomatoes
 2 tbsp Thinly Sliced Basil, Plus More for Garnish
 2 Medium Heads Cauliflower, Cut into Florets, Roasted
 ½ c. Fresh Ricotta
 2 c. Shredded Mozzarella
 ½ c. Freshly Grated Parmesan

Directions

1

Preheat oven to 375°. In a large saucepan over medium heat, heat oil. Add onion and cook, stirring often, until onion is soft, about 5 minutes. Stir in garlic and red pepper flakes and cook for one minute. Add meat and season with salt and pepper. Cook until no longer pink, 6 minutes. Drain fat.

2

Return saucepan over medium heat and add tomato paste and oregano. Cook for 2 minutes more, until slightly darkened. Add crushed tomatoes and bring sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and flavors have melded, 10 to 15 minutes. Remove from heat and stir in basil.

3

In a large bowl, pour sauce over cauliflower and stir to combine. In a large baking dish, place half the cauliflower in an even layer. Dollop all over with half the ricotta, and sprinkle with half the mozzarella and Parmesan. Add remaining cauliflower in an even layer on top, and top with remaining cheeses.

4

Bake until cheese is melty and golden, 28 minutes.

5

Garnish with basil before serving.

Cauliflower Baked Ziti

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