Cauliflower sautéed with turmeric, chick peas and Grana Padano Riserva
240 g precooked chickpeas,
80 g Grana Padano Riserva,
1 garlic clove,
1 cup white wine,
500 ml vegetable stock,
extra virgin olive oil,
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.