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Playing Roasted Cauliflower Au Gratin


  • 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


Serves: 4-6




Preheat oven to 400F.



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 375F. 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.