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Photo:Photogrpaher: Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
Photogrpaher: Morgan Hunt Glaze, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
Active Time:25 minsTotal Time:55 minsServings:12Jump to Nutrition Facts
Active Time:25 minsTotal Time:55 minsServings:12
Active Time:25 mins
Active Time:
25 mins
Total Time:55 mins
Total Time:
55 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Photogrpaher: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist: Chelsea Zimmer
Cook Mode(Keep screen awake)Ingredients8cupswater3cupscauliflower florets (about 12 ounces)3largejalapeño peppers, halved lengthwise, stemmed and seededCooking spray1(8 ounce) packagereduced-fat cream cheese½cupwhole-milk ricotta cheese1 ¼teaspoonsonion powder1 ¼teaspoonsgarlic powder½teaspoonground pepper6tablespoonsfinely grated Parmesan cheese, divided1tablespoonchopped fresh flat-leaf parsley
Cook Mode(Keep screen awake)
Ingredients
8cupswater
3cupscauliflower florets (about 12 ounces)
3largejalapeño peppers, halved lengthwise, stemmed and seeded
Cooking spray
1(8 ounce) packagereduced-fat cream cheese
½cupwhole-milk ricotta cheese
1 ¼teaspoonsonion powder
1 ¼teaspoonsgarlic powder
½teaspoonground pepper
6tablespoonsfinely grated Parmesan cheese, divided
1tablespoonchopped fresh flat-leaf parsley
DirectionsPreheat oven to broil with a rack about 7 inches from the heat source. Place water in a large saucepan; cover and bring to a boil over high heat. Add cauliflower and cook, uncovered, until fork-tender, 10 to 12 minutes. Drain well.Meanwhile, line a rimmed baking sheet with foil. Arrange jalapeños, cut-sides down, in an even layer on the prepared baking sheet. Coat the jalapeños with cooking spray. Broil until charred, 5 to 6 minutes. Remove from the oven; fold the foil over the jalapeños and let steam for about 5 minutes. Peel the jalapeños (discard skins). Reduce oven temperature to 375°F.Photogrpaher: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist: Chelsea ZimmerPlace the jalapeños and the drained cauliflower in a food processor; process until mostly smooth, about 30 seconds. Add cream cheese, ricotta, onion powder, garlic powder, pepper and 4 tablespoons Parmesan; process until smooth, about 20 seconds, stopping to scrape down sides of bowl as needed. Transfer to a medium cast-iron skillet or oven-safe 2-quart baking dish. Sprinkle evenly with the remaining 2 tablespoons Parmesan. Bake until bubbly and browned, about 30 minutes. Sprinkle with parsley before serving.Photogrpaher: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist: Chelsea ZimmerOriginally appeared: EatingWell.com, March 2023
Directions
Preheat oven to broil with a rack about 7 inches from the heat source. Place water in a large saucepan; cover and bring to a boil over high heat. Add cauliflower and cook, uncovered, until fork-tender, 10 to 12 minutes. Drain well.Meanwhile, line a rimmed baking sheet with foil. Arrange jalapeños, cut-sides down, in an even layer on the prepared baking sheet. Coat the jalapeños with cooking spray. Broil until charred, 5 to 6 minutes. Remove from the oven; fold the foil over the jalapeños and let steam for about 5 minutes. Peel the jalapeños (discard skins). Reduce oven temperature to 375°F.Photogrpaher: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist: Chelsea ZimmerPlace the jalapeños and the drained cauliflower in a food processor; process until mostly smooth, about 30 seconds. Add cream cheese, ricotta, onion powder, garlic powder, pepper and 4 tablespoons Parmesan; process until smooth, about 20 seconds, stopping to scrape down sides of bowl as needed. Transfer to a medium cast-iron skillet or oven-safe 2-quart baking dish. Sprinkle evenly with the remaining 2 tablespoons Parmesan. Bake until bubbly and browned, about 30 minutes. Sprinkle with parsley before serving.Photogrpaher: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist: Chelsea Zimmer
Preheat oven to broil with a rack about 7 inches from the heat source. Place water in a large saucepan; cover and bring to a boil over high heat. Add cauliflower and cook, uncovered, until fork-tender, 10 to 12 minutes. Drain well.
Meanwhile, line a rimmed baking sheet with foil. Arrange jalapeños, cut-sides down, in an even layer on the prepared baking sheet. Coat the jalapeños with cooking spray. Broil until charred, 5 to 6 minutes. Remove from the oven; fold the foil over the jalapeños and let steam for about 5 minutes. Peel the jalapeños (discard skins). Reduce oven temperature to 375°F.
Place the jalapeños and the drained cauliflower in a food processor; process until mostly smooth, about 30 seconds. Add cream cheese, ricotta, onion powder, garlic powder, pepper and 4 tablespoons Parmesan; process until smooth, about 20 seconds, stopping to scrape down sides of bowl as needed. Transfer to a medium cast-iron skillet or oven-safe 2-quart baking dish. Sprinkle evenly with the remaining 2 tablespoons Parmesan. Bake until bubbly and browned, about 30 minutes. Sprinkle with parsley before serving.
Originally appeared: EatingWell.com, March 2023
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Nutrition Facts(per serving)79Calories5gFat5gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
