Cauliflower In Roasted Tomato Bechamel Recipe

Transforming a simple veggie into a mouthwatering masterpiece? Challenge accepted! This roasted cauliflower with a luscious tomato béchamel has become my go-to comfort dish, and trust me, it’s more than just a sidekick—it’s the hero of the dinner table! 🌟

My adoration for creamy sauces and roasted vegetables lies at the heart of my recipe for Cauliflower in Roasted Tomato Béchamel. Super-sweet, super-ripe tomatoes team up with the following:

RICH, CREAMY, SMARTLY SEASONED BECHAMEL SAUCE, made with nutmeg, oregano, and a good quantity of decent Parmesan cheese.

This bold sauce lunatically contrasts with the lightness of roasted bass. Nuts serve as a mezzo orchestrating the whole dish.

They introduce a flavor like sunshine and crunch.

Cauliflower In Roasted Tomato Bechamel Recipe Ingredients

• Cauliflower: High in fiber, cauliflower is low in calories and rich in antioxidants.
• Olive Oil: Contains healthy fats, it’s heart-friendly and enhances flavor.
• Tomatoes: Rich in vitamins C and K, tomatoes add a sweet-savory depth.
• Balsamic Vinegar: Adds a tangy, slightly sweet flavor to balance the dish.
• Garlic: Offers a pungent taste and holds anti-inflammatory properties.
• Parmesan Cheese: Provides a savory, umami richness, and a source of calcium.

Cauliflower In Roasted Tomato Bechamel Recipe Ingredient Quantities

• 1 medium head of cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 large ripe tomatoes, quartered
• 1 tablespoon balsamic vinegar
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon nutmeg
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Fresh basil leaves for garnish

How to Make this Cauliflower In Roasted Tomato Bechamel Recipe

1. Warm your oven to 400°F (200°C). Set the cauliflower florets on a baking sheet, pour 1 tablespoon of olive oil over them, and give them a good sprinkle of salt and pepper. Bake for about 20-25 minutes, and remove from oven when they are browned and tender.

2. At the same time, put the tomatoes that have been halved and quartered onto a separate baking sheet. Add 1 tablespoon of olive oil and balsamic vinegar, and mix with the tomatoes. Then season them with salt, pepper, and minced garlic before putting them in the oven. Roast for 25-30 minutes until they are soft and caramelized, and serve alongside the cauliflower.

3. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, continuously stirring, for 1-2 minutes until the mixture is golden brown and bubbly.

4. Slowly blend the milk into the mixture, making sure there are no lumps. Cook and stir until the sauce is thickened, 5 to 7 minutes.

5. Include the juices and the roasted tomatoes in the bechamel sauce, and blend until smooth using an immersion blender.

6. Fold the nutmeg, red pepper flakes (if using), dried oregano, and grated Parmesan cheese into the mixture. Season it to taste with salt and a bit of extra pepper.

7. Incorporate the roasted cauliflower florets into the tomato bechamel sauce, and gently toss to coat them evenly.

8. Move the cauliflower and sauce to a serving dish.

9. Decorate with raw basil leaves.

10. When served hot, this dish can function either as a side dish or as a main vegetarian course. It is something to be savored.

Cauliflower In Roasted Tomato Bechamel Recipe Equipment Needed

1. Oven
2. Baking sheet (2 needed)
3. Medium saucepan
4. Wooden spoon or whisk
5. Immersion blender
6. Serving dish
7. Kitchen knife
8. Cutting board
9. Measuring spoons
10. Measuring cups

FAQ

• Can I use frozen cauliflower instead of fresh?Indeed, frozen cauliflower can be utilized. Be certain to allow it to thaw and then thoroughly towel it off so as to extract any superfluous moisture. This will just about guarantee that the end result will be delectably roasted cauliflower.
• What can I substitute for Parmesan cheese?Pecorino Romano or Grana Padano can be used in place of Parmesan cheese and will lend a similar flavor.
• Is there a non-dairy option for milk in the béchamel sauce?Indeed, it is possible to use plant-based milk in place of cow’s milk; however, it is crucial to select the right type. Almond, soy, and oat milks all make for suitable substitutes. No matter which option you choose, just be sure to select an unsweetened variety.
• Can I make the roasted tomato béchamel sauce in advance?Certainly, you can make the sauce a day ahead. Keep it in an airtight container in the fridge, and warm it gently before you need to use it.
• What if I don’t have balsamic vinegar?Substituting has its drawbacks, flavor-wise; red wine vinegar or apple cider vinegar can replace rice vinegar in a pinch, but they will make your dish taste slightly different. They will also make your dish taste more umami, thanks to the glutamic acid present in the two vinegars.
• Is there a way to make this dish spicier?Increasing the amount of red pepper flakes or adding a pinch of cayenne pepper can enhance the spice level.

Cauliflower In Roasted Tomato Bechamel Recipe Substitutions and Variations

Olive oil can be replaced with avocado oil or melted coconut oil for a completely different flavor profile.
Unsalted butter: can be substituted with ghee or a non-dairy butter replacement for a butter option that is free of dairy.
All-purpose flour: can be replaced with cornstarch or rice flour to make the béchamel gluten-free.
Milk: can be replaced with almond milk or soy milk to create a dairy-free alternative.
Parmesan cheese
Nutritional yeast can be used as a replacement for a vegan alternative.

Pro Tips

1. Roast Evenly When roasting the cauliflower and tomatoes, spread them out in a single layer on their respective baking sheets to ensure even roasting. Crowding the pan can cause them to steam instead of roast, which might affect their texture and flavor.

2. Tomato Choice Use vine-ripened or heirloom tomatoes for the best flavor. Their natural sweetness and acidity will enhance the roasted tomato bechamel sauce.

3. Smooth Sauce To avoid lumps in your bechamel sauce, warm the milk slightly before adding it to the butter and flour mixture. This helps integrate it more smoothly.

4. Flavor Boost Add a splash of white wine or a squeeze of lemon juice to the sauce for a touch of acidity, which can enhance the overall flavor of the dish.

5. Garnish Right Before Serving Add the fresh basil leaves just before serving to maintain their vibrant color and fresh aroma. Bruising them too early or exposing them to heat might cause them to brown or loosen their fragrance.