Thursday, June 21, 2012
Roasted Cauliflower Au Gratin
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 Yields: 4-6 Preparation 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.