Cavolfiore alla Cavour | Italian Cauliflower Casserole Recipe

Serves: 4-6

Prepare dinner Time: 45 minutes

For this recipe, you will want:

• Salt

• Cauliflower florets (we would have liked about half a head of cauliflower, however the most effective factor to do is fill your dish of selection with uncooked florets in an effort to determine precisely how a lot to cook dinner)

• 4 tbsp (60g) unsalted butter

• Grated Parmigiano-Reggiano cheese to style

• 2 hardboiled eggs, diced

• 2 tbsp chopped parsley, or to style

• 3 diced anchovies (preserved beneath oil)

• Contemporary black pepper

• Massive skillet

• 9-inch spherical baking dish, or comparable

• Spoon

Carry a big pot of water to boil and salt it generously. Add the cauliflower and boil till tender—about 10 minutes. Drain and set the cauliflower apart.

Preheat an oven to 400 levels F (205 C). In a big skillet, soften 2 tbsp of butter over low warmth. Add the boiled cauliflower and stir till the florets are evenly coated in butter. Switch the cauliflower and butter right into a 9-inch spherical baking dish and prime all of it with a beneficiant grating of Parmigiano-Reggiano cheese. Bake for quarter-hour, or till crispy on prime.

In the meantime, mix the chopped eggs, parsley and anchovies in a mixing bowl. Soften the remaining butter in your skillet and pour this in as nicely. Combine all collectively completely.

When the cauliflower is baked, take away it from the oven. Spoon the egg combination amongst the cauliflower florets, filling up holes and gaps within the prime. Prime with contemporary black pepper to style and serve heat.

Buon appetito!