Cheesy Roasted Cauliflower Casserole

  • Difficulty: Difficult
  • one hour and 10 minutes
  • 4 servings

For this cheesy casserole use ricotta and parmesan. The latter works great in the crispy breadcrumb base, but also the creamy filling, and the topping. Roast the cauliflower to give it the maximum flavor boost and enrich it with anchovy.

Ingredients Needed for Cheesy Roasted Cauliflower Casserole

For the base:

1 cup breadcrumbs
1 cup parmesan, shredded
½ cup butter

For the cauliflower:

1 pound cauliflower floret
3 ounces of caper
4 garlic cloves
1 tablespoon lemon juice
4 anchovies fillets
2 tablespoons of olive oil

For the topping:

1 cup parmesan, shredded
⅔ cup ricotta

How to Cook Cheesy Roasted Cauliflower Casserole

  1. For the base:

    Add the breadcrumbs, parmesan, and butter in a blender and blend them.

  2. Transfer the mixture to a 10 x 5 x 2 in (25 x 13 x 5 cm) baking dish and spread it evenly. Bake for 20 minutes at 400⁰F/200⁰C. Set aside.
  3. For the cauliflower:

    Add the cauliflower, capers, and garlic in a parchment paper-lined baking tray. Drizzle the lemon juice, add the anchovy, and season with salt and pepper. Drizzle the olive oil and roast for 20 minutes at 400⁰F/200⁰C.

  4. Assembling the casserole:

    Spread½ cup of parmesan over the breadcrumb-parmesan base, layer the risotto, then the cooked cauliflower, and finish by spreading the remaining shredded parmesan.

  5. Bake for 20 minutes at 400⁰F/200⁰C.

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