Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
DISCLAIMER and
PRIVACY POLICY
before using
our site
-------------------
Linking Policy
Advertise with us
DISCLAIMER and
PRIVACY POLICY
before using
our site
-
Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map
site map
recipes
policies
about us
Some More Hot Topics You'd Like to See adv.
Printer
Friendly
Recipe
Anna Maria Suggests
Extra-
The Best Selection of Italian Extra-
Buy from the source Authentic Aged Traditional Balsamic Vinegar from Italy
Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil
Infused Extra-
Spice up your dishes with Infused Flavored Italian Extra-
Cauliflower Gratin
Cavolfiori Gratinati
How to Make Cauliflower Gratin Recipe
Cavolfiori Gratinati
How to Make Cauliflower Gratin Recipe
one white cauliflower, approximately 2 lb (900 gr)
salt
3 oz (90 gr) parmigiano reggiano cheese, freshly grated
salt
3 oz (90 gr) parmigiano reggiano cheese, freshly grated
Cut out the bottom of the cauliflower.
Eliminate the tough green leaves. Carve out the center stem.
Cut the cauliflower in half.
Separate the florettes and cut in 2” (5 cm) pieces. Green tender leaves can be used. Place in a bowl full of fresh water. Wash and drain.
In a large saucepan, bring to a boil lightly salted water. Place the cauliflower into the boiling water. Boil until the cauliflower is tender but still firm, then drain in a colander. Don’t overcook.
Preheat oven 350 F (180 C). Butter a medium size oven pan. Distribute the boiled cauliflower in the pan.
Preheat oven 350 F (180 C). Butter a medium size oven pan. Distribute the boiled cauliflower in the pan. Add the Balsamella white sauce.
Top with the grated parmigiano cheese. Place in the oven for about 10-15 minutes, or until the surface starts turning gold. Serve warm.
Side Courses >> Cauliflower Gratin
INGREDIENTS
PREPARATION
