Ingredients for 4 people
1 Large cauliflower cut in little florets
80g Gorgonzola cheese cut into 2cm cubes
80g Provolone cheese cut into 2cm cubes
80g Asiago cheese cut into 2cm cubes
80g Grana Padano grated
500mls of milk
50g of butter
5 Teaspoon of flour
1 Pinch of grated nutmeg
2 Tablespoons of bread crumbs
This recipe is similar to the Four cheeses Farfalle with a slightly thicker besciamella sauce. The Italian take on the very Kiwi "cauliflower' n 'cheese"
In a small pot heat the milk to a simmering temperature. In another pot melt the butter and add the flower. Cook this roux for 5 minutes then add the milk.
Let it simmer for a couple of minutes whisking any lumps away. Add the pinch of nutmeg. Take it away from the stove and let it rest for a couple of minutes. Stir in the cheeses apart for the Grana Padano.
Blanche the Cauliflower florets in plenty of salted water for 5 minutes.
Drain and place them in a large baking tray. Pour over the cheese sauce then sprinkle the bread crumb and the Grana Padano all over.
Bake in the over at 170 for 15 to 20 minutes until the top starts to turn to a golden colour.
Serve as a side or add some roasted sausages with the cauliflower in the baking tray as a hearty winter meal.