Cauliflower sautéed with turmeric, chick peas and Grana Padano Riserva
| Difficulty
Easy
|
Preparation  20 min
|
Servings for
4 people
|
Ingredients
1 cauliflower
240 g precooked chickpeas
80 g Grana Padano Riserva
1 garlic clove
1 cup white wine
500 ml vegetable stock
parsley
extra virgin olive oil
turmeric
salt
pepper
Preparation
Fry the garlic in a large non-stick pot with a drizzle of olive oil.
Add the diced cauliflower until golden, then add a glass of white wine.
Add the chick peas, ½ teaspoon of turmeric, pour in the hot broth and cook on a medium heat until the cauliflower is soft.
When completely cooked, add the grated Grana Padano Riserva and some fresh parsley, then serve while still warm.
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