Creamy Cauliflower Bake

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Recipe Ingredients:
  • 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!