Grana Padano cheesy cauliflower
Chef Danilo Cortellini
I remember when I was growing up cauliflower was one of the most horrible things I could have been served for supper by my mother; I simply didn’t like it, like most kids to be honest.
Those day are far gone now, and I love a cauliflower cheese bake as if it was a comforting make and cheese (almost), especially if drenched in a rich Grana Padano bechamel sauce.
Ingredients
2 large cauliflowers
2 tbsp of extra virgin olive oil
1 sprig of sage
4 cloves of garlic
30 g of unsalted butter
100 g of grated Grana Padano to sprinkle
20 g toasted hazelnuts
Salt and pepper to taste
For the Grana Padano béchamel
500 ml of milk
40 g of butter
40 g of plain flour
150 g of grated Grana Padano Riserva over 20 months
Salt, pepper and nutmeg to taste
Chef’s tip
For a cheffy spin, try to par cook the cauliflower by roasting it instead of simply boiling it, it will give you an extra depth in flavour.