The cauliflower in this dish is not only completely delicious, but it also adds a bit of “trick” to the dish, as it includes pieces of bread that will give a touch of crunch and flavor to your palate, use little bread – to that makes it relatively low in carbohydrates.
Roasted garlic adds a lot of flavor so you don’t want it to run out, so if you want to keep tasting this treat, be sure to make an extra and store it in the fridge.
By the way, if you like it extra crisp, be sure to spread the ingredients out on a baking sheet rather than cooking it in a deep container. If you want it more humid, use a deep baking dish. But you can also choose to go somewhere in between. Crunchy on top, moist underneath.
Roasted cauliflower with garlic and bread
Excellent dish for your celebrations, or simply to enjoy it in your usual menu at home, with the family.
- 1 small garlic bulb, unpeeled (or use half a larger bulb)
- 1 teaspoon of olive oil
- 110g whole wheat bread, diced (you can use leftovers)
- ½ head of cauliflower, cut into chunks
- 4 teaspoons fresh parsley, minced
- 2 organic eggs, lightly beaten
- 2 tablespoons ricotta cheese or the one of your taste
- sea salt
- ground black pepper
- Cut off the top of the unpeeled garlic bulb so that the flesh of each clove is exposed.
- Drizzle with a little oil, and roast at 180 ° C for about 30 minutes.
- When the garlic is ready, separate the cloves from the bulb, and squeeze each one to remove the meat (if they don’t come out right away, put them back in the oven for a little longer). Give the roasted garlic a quick
- In a large bowl, combine the roasted garlic with the bread cubes, cauliflower, parsley, eggs, and ricotta cheese, and season generously with the salt and pepper. Mix well – if you can by hand so that it is better integrated -, and transfer to a baking dish. Bake at 190 ° C for about 40 minutes, until the eggs are fully cooked and the top is crispy