Roasted Ricotta and Cauliflower Grandma Pie

How to Roasted Ricotta and Cauliflower Grandma Pie

Precooking the cauliflower and breadcrumbs means they will acquire toasty and crisp since the pie bakes. An extra step, yes, but well worth it.




  • 1 head cauliflower, cut into small florets
  • 1 lemon, trim into quarters, seeded
  • 4 anchovy fillets packed in oil, drained
  • 4 garlic cloves
  • ¼ cup chopped drained capers
  • ¼ cup olive oil
  • Kosher salt and floor black pepper
  • Breadcrumbs
  • 1 cup finely ground breadcrumbs
  • ¼ cup olive oil
  • 2 ounces Parmesan, finely grated (about ½ cup)


  • 8 ounces fresh mozzarella, grated (about 1½ cups)
  • 1 cup fresh ricotta
  • ½ cup chopped refreshing flat-leaf parsley



Preheat oven to 400°. Toss cauliflower, lemon, anchovies, garlic, and capers with essential oil on a huge rimmed baking sheet; time with pepper and salt.

Roast, tossing occasionally, until cauliflower is tender however, not browned, about 20 mins. Squeeze lemon juice over cauliflower and toss to coating. Discard garlic and lemon, if desired.

Carry out AHEAD: Precooking the cauliflower and breadcrumbs means they’ll get toasty and sharp as the pie bakes. A supplementary step, yes, but really worth it.


Meanwhile, toss oil and breadcrumbs on a huge rimmed baking sheet; toast, tossing sometimes, until golden brown, 6-8 minutes. Let amazing; toss with Parmesan.


Place a rack in lower other of oven and preheat to 525° or as high as oven will go.

Once dough has risen in baking sheet, top with mozzarella, dot with ricotta, and top with cauliflower mixture. Bake until golden brown and crisp on bottom and sides, 20-30 minutes. Top pie with toasted breadcrumbs and bake 1 minute longer.

Serve topped with parsley.


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