This is delicious! The fact it’s made of out cooked caulis makes it extra amazing because, you know, veggies. The ricotta and roasted garlic and butter make it special, and I will even be so bold to say that not only will you not miss the potatoes but you will LOVE the cauliflower itself.
2¼ cups olive oil
30 large or 40 medium cloves peeled garlic (about 1¼ cups)
2 small heads cauliflower, broken into florets
1 cup ricotta cheese
4 tablespoons unsalted butter, room temperature
3 tablespoons stovetop roasted garlic cloves (recipe below), plus more for garnish
1 teaspoon kosher salt, plus more for boiling water and seasoning
¼ teaspoon freshly ground black pepper, plus more for seasoning
You say Adobo, I say delicious.
Say buh-bye to ricey risotto.
Cauliflower: It’s not just for rice anymore.
A Luna-twist to Adeena’s Challah recipe from her new cookbook, Shabbat: Recipes and Rituals from My Table to Yours. It’s the classic braid, with edible confetti. It’s Luna-inspired and Luna-approved!
