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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (200g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 258 (56%)|
|Amt Per Serving||% DV|
|Total Fat 28.7g||38 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 46.1mg||14 %|
|Sodium 5076.6mg||175 %|
|Potassium 249.5mg||7 %|
|Total Carbohydrate 39g||11 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 37.2g|
|Protein 12.4g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 461
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