Ingredients
- 2 large heads cauliflower, cut into florets
- 2 tablespoons extra virgin olive oil, plus more for greasing the baking dish
- 1 yellow onion, cut in half and thinly sliced
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 1 can (10 1/2 ounces) Pacific Foods® Organic Cream of Chicken Condensed Soup
- 1 cup Pacific Foods® Organic Free Range Chicken Broth
- 1/2 cup whole milk (full fat) ricotta cheese
- 1/4 cup shredded Parmesan cheese
- 1/4 cup crushed gluten free crackers or gluten free bread crumbs (optional)
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Instructions
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Step 1
Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish (use additional olive oil).
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Step 2
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.
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Step 3
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.
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Step 4
Stir in the soup, broth and ricotta cheese. Bring to a simmer, and cook for 5 minutes, stirring frequently. Season with salt and pepper. Remove from heat and pour evenly over cauliflower. Cover with foil, and bake for 35 minutes.
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Step 5
In a small bowl, mix together the shredded Parmesan cheese and gluten-free crackers or bread crumbs, if using.
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Step 6
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.
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Step 7
Remove from the oven, and set aside to cool slightly. Serve, and enjoy!
