Roasted Cauliflower with Brown Butter Mornay and Breadcrumb Topping
Serves 1
Directions
- 1Drizzle the whole cauliflower with olive oil, season with salt and pepper, and place in a roasting pan.
- 2Place in the oven to roast.
- 3In a pan over medium heat, melt the butter and cook until browned.
- 4Whisk in the flour to create a roux.
- 5Slowly pour in the milk while whisking constantly to incorporate.
- 6Stir in the Dijon mustard and a pinch of nutmeg.
- 7Grate in the Gruyère and Parmesan cheeses and stir until melted and smooth.
- 8In a separate pan with olive oil, add the rosemary, capers, and minced garlic. Toast the mixture.
- 9Add the breadcrumbs and toast until golden and crisp.
- 10Remove the roasted cauliflower from the oven, pour the cheese sauce over the top, and sprinkle with the breadcrumb topping.
Ingredients
- 1 head whole cauliflower
- to taste olive oil
- to taste kosher salt
- to taste black pepper
- 1 stick butter
- 1/4 cup flour
- 2 cup milk
- 1 tbsp dijon mustard
- 1 pinch nutmeg
- 1 cup gruyère cheese
- 1/2 cup parmesan cheese
- 1/2 cup breadcrumbs
- 1 sprig fresh rosemary
- 1 tbsp capers
- 2 clove garlic
Equipment
roasting pansaucepanwhiskskilletmicroplane gratersilicone spatula
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