Thursday, March 21, 2013

CAULIFLOWER BAKE


~ Naturally Ella

4 c. cauliflower
2 c. broccoli
1/4 c. butter
1/4 c. flour
2 c. milk
2 c. parmesan cheese
1 c. ricotta cheese
1 T. olive oil
2 t. basil
1 t. rosemary
1/2 t. pepper
1 1/2 c. marinara 
1 c. bread crumbs

Preheat oven to 400 degrees.  Chop cauliflower and broccoli into small pieces, then steam until tender.

Meanwhile, melt butter over medium low heat. Whisk in flour until a paste forms. Slowly add in milk and whisk together. Keep over medium low heat and whisk often until the roux begins to thicken.  Remove from heat and mix in parmesan. Mix sauce with cauliflower and broccoli; set aside.

In a small bowl, whip ricotta, olive oil, basil, rosemary, and black pepper: set aside.

Spread the ricotta mixture in the bottom of an 8-inch square pan, then spread the cauliflower mixture on ricotta.  Top with marinara, then sprinkle with breadcrumbs.

Bake for 20-25 minutes or until cheese begins to bubble.

Notes: This tastes good, but the quantities called for in the ingredient list do not fit in an 8-inch square pan. I've made it multiple times, both as directed and doubled, and have used a variety of pan sizes. What works best for us is to make it as directed and use two 8-inch square pans. It freezes well and turns out just fine if the ingredients are all mixed together instead of being layered.  

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