Cauliflower au gratin with Parmigiano Reggiano
CourseSide
TimeA few minutes
Ingredients

1 Cauliflower

Extra virgin olive oil

3 tbsp grated Parmigiano Reggiano

2 tbsp Breadcrumbs

Salt & Pepper
Prepare this recipe with
30 months maturation

Preparation
Wash the cauliflower florets, boil in salted boiling water for 7-8 minutes, then drain.
Arrange the cauliflower in a baking tin.
Add the grated Parmigiano Reggiano, breadcrumbs, black pepper and dress with two tablespoons of oil.
Bake at 180°C for 30 minutes.