28 Jul Roasted Cauliflower with Bechamel Sauce
- 1 large Cauliflower
- 11/2 Tbsp Olive Oil (divided)
- 2 Tbsp Olive Oil
- 2 Cloves Garlic (large cloves)
- 2 Tbsp Flour
- 1 Tbsp Dijon mustard
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 1 Cup Plain Yogurt
- 1 Cup Aged white Cheddar Cheese (grated)
- 1 Egg Yolk
- 1/2 Cup Panko Bread Crumbs
- 1/4 Cup Parsley (fresh, chopped)
- 1/4 Cup Aged white Cheddar Cheese (grated)
- 2 Tsp Olive Oil
- 1 Tsp Lemon Juice
Preheat oven to 400
Trim the leaves off the cauliflower, and flatten the stem so it will sit flat in a roasting dish.
Brush the cauliflower with olive oil (about 1 1/2 Tbsp)
Bake the cauliflower for 50 minutes (uncovered)
In a skillet, over medium heat heat olive oil and garlic until fragrant 3/4 minutes
Add the flour, mustard, salt and pepper – stirring together for another 2 minutes
Add the yogurt and continue to stir; cook for another 5-7 minutes (sauce will thicken)
Remove from heat and whisk in egg yolk, mixture will thicken more.
Coat the roasted (50 minutes) cauliflower with the bechemel sauce, apply liberally and if necesary pour the remaining sauce into the bottom of the roasting dish.
Roast for another 10 minutes
Toss panko bread crumbs, with cheese, parsley, oil and lemon juice
Press the panko mixture into the sauce on top of the cauliflower
Return the cauliflower to th oven and finish roasting for another 10 minutes. Topping should be browned.