| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
people
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Ingredients
- 1 large head cauliflower cut into florets
- 2 tablespoons olive oil
- 1 clove garlic minced
- 1/3 cup Ricotta cheese
- 1/4 cup Parmesan cheese
- 3 tablespoons heavy cream
- 2 tablespoons butter melted
- 1 tablespoon sage chopped
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
Ingredients
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Instructions
- Preheat the oven to 425 degrees. Place the cauliflower florets on a baking stone or sheet. Drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes, until cooked and the cauliflower begins to turn golden-brown.
- Using a spatula, transfer the cooked cauliflower to the food processor. Add the garlic, ricotta cheese, Parmesan cheese, heavy cream, butter, sage, garlic salt, and pepper. Puree until smooth and creamy. Season to taste with additional salt and pepper.
- EAT!
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