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
PreparationFry 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.