Cauliflower au gratin with Parmigiano Reggiano
Extra virgin olive oil
3 tbsp grated Parmigiano Reggiano
2 tbsp Breadcrumbs
Salt & Pepper
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.