*Homemade cashew-cauliflower ricotta is also great here. Recipe below:
8 ounces cauliflower florets, cut into ½ -inch pieces (2 ¼ cups) or cauliflower rice
1 ½ cups raw cashews, chopped
2 ¼ teaspoons sea salt, divided
To make the ricotta: Bring 3 quarts of water to a boil in a large saucepan. Add cauliflower florets, cashews, and 2 teaspoons salt and cook until cauliflower is very soft and falls apart easily when poked with a fork, about 20 minutes. If using 8 ounces of cauliflower rice, add after 10 minutes (halfway through). Drain cauliflower mixture in colander and let cool slightly, about 5 minutes.
Process cauliflower mixture, 3 Tablespoons olive oil and ¼ cup water in a clean food processor fitted with the metal blade until smooth, about 2 minutes. Mixture will be slightly grainy. Season with ¼ teaspoon salt and black pepper to taste.