Roasted Garlic and Cauliflower Stuffing
Calories:
Ingredients
- 1 small bulb garlic or just use half of a larger bulb, unpeeled
- 1 tsp oil
- 110 g bread slightly stale is fine, cut into cubes
- 1/2 head of cauliflower cut into chunks
- 4 tbsp fresh parsley chopped
- 2 eggs lightly beaten
- 2 tbsp ricotta cheese
- Salt
- Black pepper
Instructions
- Cut the top off the unpeeled bulb of garlic so that the flesh of each clove is exposed. Drizzle with a little oil, and roast at 180°C (Gas Mark 4 / 350°F) for around 30 minutes.
- When the garlic is ready, separate the bulb into separate cloves, and squeeze each one to remove the flesh (if it doesn’t pop right out, put it back into the oven for a bit longer). Give the roasted garlic a quick chop.
- In a large bowl, combine the roasted garlic with the cubes of bread, cauliflower, parsley, eggs and ricotta, and season generously. Mix well, and transfer to a baking dish. Bake at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, until the eggs are completely cooked and the top is crispy.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
🖨 Recipe printed from www.easycheesyvegetarian.com
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