Roasted Cauliflower with Bechamel and Parmesan Breadcrumbs
The perfect side dish for when company comes. Roast up some cauliflower and let it get cozy in a bed of creamy bechamel sauce. Sprinkle the whole baking dish with parmesan breadcrumbs and bake for a roasted cauliflower gratin with loads of crispy but velvety texture.
Servings 4
Ingredients
- 1 head of cauliflower
- 2 T olive oil divided
- ½ teaspoon of garlic powder
- ¼ teaspoon each salt and pepper
For the bechamel
For the breadcrumbs
- ½ cup parmesan cheese freshly grated
- 1 cup panko
- ½ tsp salt
Instructions
- Preheat the oven to 425°.
- Roast the cauliflower
- Trim the cauliflower and break or cut into medium sized florets (not too small). Toss on a sheet pan with olive oil and season with salt and pepper and a sprinkle of garlic powder. Roast the cauliflower for about 15 minutes until starting to brown on top.
Make the bechamel
- Over medium heat in an oven safe skillet, start melting 2 T of butter in medium saucepan. Add flour stirring with a whisk continuously until a thick paste forms. Continue cooking for about 2-3 minutes until lightly browned and flour taste is cooked off.
- Carefully add milk while stirring with a whisk. Bring to a low boil and then lower heat to medium low.
- Cook stirring often until sauce has slightly thickened and coats the back of a metal spoon evenly
Make the breadcrumbs
- Toss the panko, olive oil and parmesan together. Sprinkle with salt and mix until blended.
- Nestle the cauliflower into the bechamel and spoon a bit over the top. Sprinkle with breadcrumbs and dot with the remaining 1 T of butter. Place the baking dish back into the oven and bake for 15 minutes until golden on top.
Notes
If you like more sauce, double the bechamel recipe. This is a creamy but not overly saucy cauliflower gratin.
