Roasted Cauliflower Au Gratin

Photo by Cynthia Q.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup ricotta cheese

  • Freshly grated nutmeg

  • Salt and black pepper

  • 2

    cups milk

  • 4

    tablespoons flour

  • 2

    tablespoons butter

  • For the Sauce:

  • 1

    cup breadcrumbs

  • 2

    tablespoons parsley, chopped

  • Zest of 1 lemon

  • 1

    garlic clove, grated

  • 3

    tablespoons butter

  • 2

    tablespoons EVOO - Extra Virgin Olive Oil

  • For the Topping:

  • Salt and black pepper

  • 3

    tablespoons EVOO - Extra Virgin Olive Oil

  • 2

    large heads cauliflower

Directions

Preheat oven to 400°F. Chop cauliflower into medium to large bite-size florets. Toss cauliflower with EVOO, salt and pepper to coat. Roast on a baking sheet until just barely tender but slightly crispy, about 15 minutes. For the topping, in a large skillet over medium heat, add 2 tablespoons EVOO and butter. When butter melts, add the garlic, lemon zest and parsley, and cook for 1-2 minutes or until fragrant. Add breadcrumbs and toast until golden. Transfer to a bowl and reserve. Meanwhile, make the sauce: Melt butter in a saucepot over medium heat. Stir in the flour and cook a few minutes, stirring constantly, until it starts to smell slightly nutty. Stir in milk, salt, pepper and nutmeg, and bring to a simmer. Remove from heat and reserve. Turn down oven to 375°F. Mix the cauliflower and sauce in a casserole dish, then dollop with ricotta. Bake 15 minutes, until golden brown. Finish it with a sprinkling of the breadcrumb mixture and a squeeze of lemon juice over top.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: