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Cavolfiore Gratinato

Serves 4 to 6 Side vegetarian, Sides

Cavolfiore Gratinato

Cavolfiore Gratinato hails from the kitchens of Emilia-Romagna, where simplicity and quality reign supreme. This dish exemplifies the region's approach to cooking—using olive oil generously and measuring salt by instinct rather than precision. It's a staple on family tables, where it is prepared with a sense of ease and familiarity, making it a comforting choice for any meal of the week.

The gratin should emerge from the oven with a golden crust that gives way to tender cauliflower nestled in a creamy béchamel. The nuttiness of Gruyère melds with the subtle sweetness of the milk, creating a harmonious blend of flavors. This is Italian comfort food at its best, meant to be enjoyed hot and straight from the dish.

Ingredients

  • 1cauliflower — cut into florets
  • 200 mlwhole milk
  • 40 gunsalted butter
  • 40 g00 flour
  • 80 gGruyère — grated
  • to tastefine sea salt and black pepper

Method

  1. Preheat your oven to 200°C (392°F). Begin by cutting 1 cauliflower into evenly sized florets to ensure they cook at the same rate. This will help them become tender without some pieces overcooking while others remain hard.
  2. In a large pot, bring salted water to a boil. Add the cauliflower florets and blanch them for about 4 minutes until they are slightly tender but still firm to the bite. Drain them well and set aside.
  3. In a medium saucepan over medium heat, melt 40 g of unsalted butter. Once melted, add 40 g of 00 flour, stirring constantly with a wooden spoon to create a smooth roux. Cook the roux for about 2 minutes until it turns a light golden color, which indicates the flour is cooked.
  4. Gradually pour in 200 ml of whole milk, whisking continuously to avoid lumps. Keep stirring until the sauce thickens and coats the back of a spoon. Season with fine sea salt and black pepper to taste.
  5. Remove the saucepan from the heat and grate 80 g of Gruyère cheese into the béchamel sauce. Stir until the cheese is fully melted and the sauce is smooth and creamy.
  6. In a large ovenproof dish, arrange the blanched cauliflower florets in a single layer. Pour the cheese sauce evenly over the top, ensuring all the florets are well-coated.
  7. Place the dish in the preheated oven and bake for about 20 minutes, or until the top is golden brown and bubbling. The edges of the cauliflower should be caramelized, indicating it is ready to serve.
  8. Remove from the oven and let it cool slightly before serving. Season with additional salt and black pepper if desired, and enjoy the Cavolfiore Gratinato warm beside your main course.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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