Ingredients

• 2 large heads cauliflower
• 3 tablespoons extra virgin olive oil (EVOO)
• Salt and black pepper
• 1 cup ricotta cheese

For the topping:

• 2 tablespoons extra virgin olive oil (EVOO)
• 3 tablespoons butter
• 1 garlic clove, grated
• 1 lemon, zested, reserve the lemon for squeezing for juice for garnish
• 2 tablespoons parsley, chopped
• 1 cup breadcrumbs

For the sauce:

• 2 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• Salt and black pepper
• Freshly grated nutmeg

Description

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