Roasted Cauliflower Au Gratin

by Rachael Ray Show Staff 3:00 AM, March 8, 2012

Aired March 8, 2012

Serves 4-6
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


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.