So what does one do with a kilo of ricotta? Make three different batches of ricotta pancakes and when that's not enough we do a scrumptious baked vegetables.
I bought a kilo of ricotta from the market as it was on a special reduced price, the idea was to make those gorgeous ricotta pancakes over the weekend, which I did! I still had a lot left over so decided to make a delicious vegetable bake using the veggies I had in my fridge. I hate wastage and it breaks my heart when I have to throw food out. Baked vegetables is a good way of using up any leftover veggies you may have in the fridge. This one has cauliflower and asparagus in a soft ricotta sauce topped with mozzarella. YUM YUM YUM...
Recipe Serves 6
500g Cauliflower- cut into small florets
3 bunches Asparagus- ends trimmed
2 cups milk
6 Garlic cloves-finely chopped
3-4 tsp Cracked Pepper
3-4 tsp Ground Nutmeg
2 tsp Thyme leaves
3/4 cup Grated Mozzarella
1/4 cup grated Parmesan (Rennet free)
2 tbsp Olive oil
Salt to taste
Preheat oven to 180 C. (160 fan forced). To make the cooking time less I precook the cauliflower in the microwave for 3-4 minutes.
In a large bowl add the ricotta and milk and give it a good whisk till it forms a smooth liquid. Add 11/2 tsp of pepper and 11/2 tsp of nutmeg and 2 tsp salt. Mix so that everything is combined.
Now take the roasting dish and put it on the stove top (make sure it can take direct heat before you put it on the flame) add the olive oil and garlic. Let it cook for 2 minutes and then add the cauliflower florets. Mix everything well so that the cauliflower is coated with the oil and garlic. Add the thyme leaves and remaining pepper and nutmeg.
Mix it well and then add the ricotta mixture to it. Now top the dish with the trimmed Asparagus. I like to leave them whole and arrange it over the top. You can choose to cut them and add to cauliflower the mix earlier.
Now sprinkle the grated mozzarella all over the top and then a final flourish of grated parmesan. This gives the beautiful golden crust to the bake.
Put the roasting dish into the oven and cook for 30-45 minutes or till the cauliflower is cooked through, the sauce has thickened and the crust is golden brown. Serve with a refreshing side salad.