Preheat oven to 375. Grease and 8" square baking dish
In large skillet, heat 3 T butter, add shallots and cook until golden brown. Remove and set aside.
In a bowl, mix eggs, ricotta, 3/4 C parsley, 3 T dill, 2 t lemon zest and pepper. Stir in the cauliflower and shallots. Transfer to baking dish.
In same skillet, heat remaining butter.Add bread crumbs; cook and stir until lightly brown. Stir in garlic powder and remaining parsley, dill and lemon zest. Sprinkle over cauliflower mixture.
Bake uncovered, until set - 35-45 minutes. Let stand 10 min. before cutting. Refrigerate leftovers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (485g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 397 (44%)|
|Amt Per Serving||% DV|
|Total Fat 44.1g||59 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 1692mg||521 %|
|Sodium 1154.1mg||40 %|
|Potassium 742.7mg||20 %|
|Total Carbohydrate 64.5g||19 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 60.4g|
|Protein 61.9g||88 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 906
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