Crusty Pink Cauliflower & Ricotta Casserole

2 T. olive oil
2 garlic cloves, minced
1/2 c. finely diced, drained tomatoes
1 medium cauliflower, cut into small flowerets
3 large eggs
1 c. part-skin ricotta cheese
3/4 c. milk
1/4 c. grated Parmesan cheese
1 T. minced fresh parsley
1/4 t. freshly grated nutmeg
Dash cayenne pepper
Freshly ground black pepper to taste
1 c. grated Muenster cheese
1/4 c. bread crumbs

Heat the oil in a large skillet over medium heat. Add the garlic and cook 30 seconds. Do not brown. Add the tomatoes and cook 5 minutes, stirring often. Stir in the cauliflower and toss to coat evenly. Pour in a few T. water and cover the pan. Cook until the cauliflower is tender, about 7 minutes. Take the pan off the heat and let cool to warm or room temperature.

Preheat the oven to 375 degrees. Butter a 12 x 7" baking dish or other shallow 2-1/2-qt. baking dish.

Beat the eggs in a large bowl. Beat in the ricotta, milk, Parmesan cheese, parsley, nutmeg, cayenne, pepper, and Muenster cheese. Stir in the cauliflower mixture. Spread in the prepared dish and sprinkle on the bread crumbs.

Bake 20 minutes or until hot and bubbly. (Do not overcook or it will dry out.)

Serves 4.

Adapted from Quick Vegetarian Pleasures, p. 153.