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    Cauliflower sautéed with turmeric, chick peas and Grana Padano Riserva

    4 per.
    T220 min
    Lactose Free


    • 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.


      STEP 1

      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.


      STEP 2

      Add the chick peas, ½ teaspoon of turmeric, pour in the hot broth and cook on a medium heat until the cauliflower is soft.


      STEP 3

      When completely cooked, add the grated Grana Padano Riserva and some fresh parsley, then serve while still warm.