This yummy cauliflower dish makes an important vegetable facet, however it’s wealthy sufficient to function a important course! Hailing from Piedmont, Italy, this dish was allegedly a favourite of Camillo Benso Conte di Cavour, a “founding father” of Italy.
Cavolfiore alla Cavour | Italian Cauliflower Casserole Recipe
Watch the Pasta Grammar video the place we make this cauliflower facet dish right here:
CAVOLFIORE ALLA CAVOUR RECIPE
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Cook dinner Time: 45 minutes
For this recipe, you’ll need:
Cauliflower florets (we wanted about half a head of cauliflower, however one of the best factor to do is fill your dish of alternative with uncooked florets in an effort to determine precisely how a lot to prepare dinner)
4 tbsp (60g) unsalted butter
Grated Parmigiano-Reggiano cheese to style
2 hardboiled eggs, diced
2 tbsp chopped parsley, or to style
3 diced anchovies (preserved beneath oil)
Recent black pepper
9-inch spherical baking dish, or comparable
Carry a big pot of water to boil and salt it generously. Add the cauliflower and boil till tender—about 10 minutes. Drain and set the cauliflower apart.
Preheat an oven to 400 levels F (205 C). In a big skillet, soften 2 tbsp of butter over low warmth. Add the boiled cauliflower and stir till the florets are evenly coated in butter. Switch the cauliflower and butter right into a 9-inch spherical baking dish and prime all of it with a beneficiant grating of Parmigiano-Reggiano cheese. Bake for quarter-hour, or till crispy on prime.
In the meantime, mix the chopped eggs, parsley and anchovies in a mixing bowl. Soften the remaining butter in your skillet and pour this in as properly. Combine all collectively totally.
When the cauliflower is baked, take away it from the oven. Spoon the egg combination amongst the cauliflower florets, filling up holes and gaps within the prime. High with recent black pepper to style and serve heat.
When you’ve got a little bit of leftover cauliflower, you may put it to make use of on a scrumptious and fast Tuscan crostino!
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