Roasted Cauliflower with Bechamel Sauce | A Ridiculously Good Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

Add cold water to a stockpot until halfway full and season generously with sea salt.

Heat the water over high heat until boiling.

Cut the head of cauliflower into four pieces and remove the florets, cutting larger ones into smaller pieces for even size.

Rinse the florets under cold running water to remove excess dirt.

Once the water is boiling, add the cauliflower florets in batches, cooking for 5-7 minutes until tender but not mushy.

Check if the florets are done by piercing with a toothpick; it should go in with some resistance.

Drain the cauliflower in a colander and shake off excess water.

Grease a 12 by 9 inch (30 cm by 23 cm) casserole dish with 15 milliliters of extra virgin olive oil.

Add the cauliflower florets to the casserole dish in a single layer and season with freshly cracked black pepper.

In a large fry pan over medium heat, add 30 milliliters of extra virgin olive oil and heat for 2 minutes.

Add 1 finely diced shallot and 2 minced cloves of garlic to the pan, mixing continuously to avoid browning.

After 1 minute, add 30 grams of all-purpose flour and mix continuously for 3-4 minutes to cook off the flour's flavor.

Gradually add 475 milliliters of milk, starting with a little to create a thick base, then adding the rest after whisking until smooth.

Whisk the sauce for 9-10 minutes until creamy and thick with no lumps.

Season the sauce with sea salt and freshly cracked black pepper, then remove from heat.

Pour the béchamel sauce over the cauliflower, spreading it evenly.

Sprinkle 60 grams of bread crumbs evenly over the sauce.

Top with 45 grams of finely grated manchego cheese and a sprinkle of sweet smoked Spanish paprika.

Place the casserole dish in a preheated oven at 210°C (410°F) for 20-25 minutes until golden brown on top.

Remove from oven and sprinkle with finely chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens