Saturday, March 10, 2012

Roasted Cauliflower Au Gratin

Thursday I was watching Rachel Ray and saw this dish. I had all the ingredients and was looking for a side to go with our ham dinner. It was absolutely amazing!! I think I might have a new favourite side!! It was a hit with my husband and Aiden!! Not only does he love meat, but he also loved broccoli and cauliflower :)

This would also be a great potluck item! Make everything ahead of time, when you get to the party warm up the dish and top with the breadcrumbs. My mouth is watering just thinking about how awesome this was!! I am going to have to make it again VERY soon!

  • 2 large heads of cauliflower cut up
  • 3 tbsp EVOO
  • Salt and pepper to taste
  • 1 cup Ricotta cheese
  •  2 tbsp EVOO
  • 3 tbsp butter
  • 1 garlic clove, minced
  • Zest of 1 lemon (reserve remaining lemon for juice)
  • 2 tbsp parsley
  • 1 cup bread crumbs
  • 2 tbsp butter
  • 4 tbsp flour
  • 2 cups milk
  • Salt, pepper and nutmeg to taste
  1. Toss cauliflower chunks in EVOO, salt and pepper. Bake at 400* for 15 minutes.
  2. Topping: Melt EVOO and butter in a large skillet over medium heat. Add garlic, lemon zest and parsley. Cook for 2 minutes. Add breadcrumbs and toast until golden brown. Transfer to a bowl and reserve.
  3. Sauce: Melt butter in a medium saucepan and stir in flour. Stir in milk, salt, pepper and nutmeg and bring to a simmer. Remove from heat.
  4. Turn oven down to 375*.
  5. Put cauliflower in a casserole, pour sauce over top and dollop Ricotta cheese on top. Bake for 15 minutes.
  6. Finish with breadcrumb topping and squeeze lemon juice on top.

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