Nutritional Chart
Calories: 637 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 29 g
- 40 g
- 45 g
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
salt
pepper
2 tablespoons of olive oil
For the topping:
1 cup parmesan, shredded
⅔ cup ricotta
How to Make Cheesy Roasted Cauliflower Casserole
- For the base:
Add the breadcrumbs, parmesan, and butter in a blender and blend them.
- 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.
- 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.
- 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.
- Bake for 20 minutes at 400⁰F/200⁰C.