Ingredients
2 large heads cauliflower
3 tablespoons extra virgin olive oil (EVOO)
Salt and black pepper
1 cup ricotta cheese
For the topping:
2 tablespoons extra virgin olive oil (EVOO)
3 tablespoons butter
1 garlic clove, grated
1 lemon, zested, reserve the lemon for squeezing for juice for garnish
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
Directions
Pre-heat the oven to 400°F. Chop the cauliflower into medium to large bite-size florets. Toss the 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 the butter. When the butter melts, add the garlic, lemon zest and parsley and cook for 1-2 minutes, or until fragrant. Add the breadcrumbs and toast until golden. Transfer to a bowl and reserve. Meanwhile, make the sauce: Melt the butter in a saucepot over medium heat. Stir in the flour and cook for a few minutes, stirring constantly, until it starts to smell slightly nutty. Stir in the milk, salt, pepper and nutmeg and bring to a simmer. Remove from the heat and reserve. Turn down the oven to 375°F. Mix the cauliflower and sauce in a casserole dish, then dollop with ricotta. Bake for 15 minutes, until golden brown. Finish the dish with a sprinkling of the breadcrumb mixture and a squeeze of lemon juice over top. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit www.yum-o.org.
