Ingredients
Recipe Ingredients:
- 2 large heads cauliflower, chopped into florets
- 2 Tablespoons extra virgin olive oil, plus more for greasing the pan
- 1 yellow onion, thinly sliced
- 3 cloves garlic
- 2 teaspoons fresh thyme
- 1 can Pacific Foods Organic Cream of Chicken Condensed Soup
- 1 cup Pacific Foods Organic Chicken Broth
- ½ cup full-fat ricotta cheese
- ¼ cup shredded parmesan cheese
- 1 teaspoon fresh thyme
- ¼ cup crushed gluten-free crackers or gluten-free breadcrumbs, optional
Instructions
- Preheat the oven to 375F.
- Lightly grease a 9x13-inch baking dish with olive oil.
- Bring a large pot of salted water to a boil. Carefully add cauliflower florets and cook for 5 minutes. Rinse with cold water and drain thoroughly. Transfer to the baking dish
- Heat the olive oil in a large saucepan over medium heat. Add the onion and a pinch of salt. Saute 5 minutes, or until translucent. Add the garlic, thyme, and a pinch of salt and pepper. Saute 30 seconds, or until fragrant.
- Stir in the Organic Cream of Chicken Condensed Soup, Organic Chicken Broth, ricotta cheese, and mustard. Bring to a simmer, and cook for 5 minutes, stirring frequently. Remove from heat and pour evenly over cauliflower. Cover with foil, and bake for 35 minutes.
- In a small bowl, mix together the shredded parmesan cheese, thyme, and gluten-free crackers or breadcrumbs, if using.
- Carefully remove the foil, and sprinkle parmesan mixture evenly over the surface. Bake, uncovered, for an additional 10 minutes, or until the topping is golden.
- Remove from the oven, and set aside to cool slightly. Serve, and enjoy!