Roasted Cauliflower Au Gratin

Photo by Cynthia Q.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    large heads cauliflower

  • 3

    tablespoons EVOO - Extra Virgin Olive Oil

  • Salt and black pepper

  • For the Topping:

  • 2

    tablespoons EVOO - Extra Virgin Olive Oil

  • 3

    tablespoons butter

  • 1

    garlic clove, grated

  • Zest of 1 lemon

  • 2

    tablespoons parsley, chopped

  • 1

    cup breadcrumbs

  • For the Sauce:

  • 2

    tablespoons butter

  • 4

    tablespoons flour

  • 2

    cups milk

  • Salt and black pepper

  • Freshly grated nutmeg

  • 1

    cup ricotta cheese

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.

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