Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 450°F.

• STEP 2

  Fill a medium saucepan about halfway with hot water (from the tap); cover and bring to a boil over high heat.

• STEP 3

  Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

  • ½ medium head cauliflower
  • 1 (5 oz) pkg baby spinach
  • ½ small pkg fresh basil

• STEP 4

  Cut the cauliflower head into quarters, then trim off and discard the leaves and thick stem. Cut into small, bite-sized florets.

• STEP 5

  Once the water in the pot is boiling, add cauliflower and salt. Cook, stirring occasionally, until fork-tender, about 3 minutes. Drain in a colander and set aside.

  • ¼ tsp salt

• STEP 6

  Meanwhile, roughly chop the spinach and transfer to a medium bowl.

• STEP 7

  Peel and mince garlic and shallot.

  • 2 cloves garlic
  • 1 shallot

• STEP 8

  Preheat an ovenproof skillet over medium-high heat.

• STEP 9

  Once the skillet is hot, add oil and swirl to coat the bottom. Add garlic and shallot to the skillet; cook, stirring frequently, until softened, about 1 minute.

  • 2 tsp extra virgin olive oil

• STEP 10

  Add spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Remove from heat and set aside. (Reserve bowl for later use.)

• STEP 11

  Place tomato sauce, Italian seasoning, and salt in a small bowl; whisk to combine and set aside.

  • 1 (8 oz) can tomato sauce
  • 1 tsp Italian seasoning
  • ¼ tsp salt

• STEP 12

  Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

• STEP 13

  Place ricotta, egg, and spices in the reserved bowl; whisk until smooth. Add the cooked spinach and half the basil (reserving the rest for garnish), and stir to combine.

  • ½ (15 oz) pkg ricotta cheese
  • 1 egg
  • ¼ tsp Italian seasoning
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 14

  Coarsely grate mozzarella.

  • ½ (8 oz) block mozzarella cheese

• STEP 15

  Wipe skillet clean with paper towels and coat the bottom with oil. Transfer half the cauliflower to the skillet and spread it out in an even layer. Spoon half the ricotta mixture over the cauliflower, followed by half the tomato sauce and mozzarella. Repeat process once more, creating two layers.

  • 1 tsp extra virgin olive oil

• STEP 16

  Place skillet in the oven and bake until cheese is melted and cauliflower is heated through, about 10 minutes.

• STEP 17

  To serve, divide cauliflower bake between plates and garnish with reserved basil. Enjoy!