Next time you make cauliflower au gratin, consider skipping the béchamel sauce and use shredded Parmigiano Reggiano instead. Its game-changing flavour and bread crumb-like consistency make it the perfect topping for this cheesy side dish. For this particular recipe, the experts at the Parmigiano Reggiano official Italian regulating body, Consorzio del Formaggio Parmigiano Reggiano, recommend using cheese with a maturation between 30 and 36 months – its pronounced flavour notes of spices and nuts add life to plain-Jane cauliflower.
Cauliflower au Gratin with Parmigiano Reggiano
- 1 head cauliflower cut into florets
- 2 tbsp olive oil extra virgin
- 3 tbsp Parmigiano Reggiano grated, aged 30 - 36 months
- 2 tbsp bread crumbs
- 1 tsp freshly-ground black pepper
- 1 tsp sea salt
- Preheat the oven to 350°F (180°C)
- Wash the cauliflower florets, then boil them in salted boiling water for 7-8 minutes until al dente. Drain.
- Arrange the cauliflower in a greased baking dish. Top with grated Parmigiano Reggiano, bread crumbs and sea salt and black pepper. Drizzle with olive oil.
- Bake for 30 minutes until top is bubbling.