Cauliflower Ricotta

Author: Recipes_kw
5 from 1 vote
Prep Time 30 mins
Total Time 30 mins
Course Appetizers, Snacks, Spread
Cuisine American, Italian
Servings 4 Servings


  • Stove
  • Food Processor


  • 4 cups cauliflower florets
  • 3 tbsp lemon juice fresh squeezed, no sugar added or preservatives
  • 2 tbsp non-dairy milk unsweetened
  • 1 1/2 tsp oregano dried
  • 1 tsp basil dried
  • 1 tsp salt Kosher
  • 1/2 tsp black pepper fresh cracked


  • Place the florets in a large pot and cover with enough water to cover the florets. Place pot on the stove and bring to a medium-high temperature. Cook until stems turn translucent; about 10 minutes or they can be pierced easily with a fork.
  • Drain the florets once cooked then add to a food processor. Pulse until it starts to look like small rice grains.
  • Add the rest of the ingredients and pulse until well mixed but still resembles ricotta.
  • Transfer to a airtight container to allow it to cool before storing. Keeps well in the fridge for up to 4 days. Enjoy!

My Notes

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