Cauliflower au Gratin with Parmigiano Reggiano
This easy side dish recipe uses grated Parmigiano Reggiano to add flavour to baked cauliflower
Ingredients
- 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
Instructions
- 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.