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Cauliflower crumble
with gorgonzola and walnuts

This recipe is a substantial and tasty side dish based on cauliflower and gorgonzola with a walnut crust that underlines the cauliflower’s scent and taste.
Try out as soon as possible!
60 min.


for 4 portions

for the filling
400 g cauliflower florets
120 g gorgonzola
Olive oil extra virgin

for the crumble
80 g butter
100 g flour
60 g chopped and toasted walnuts
45 g grated Parmesan cheese
1 pinch of salt
Print recipe


Wash cauliflower, cut into florets and cook in salted water until tender (but not too tender). Drain and cool under running water. Drain again and put into a bowl with gorgonzola cut into small cubes. Salt, pepper and add a little bit of olive oil extra virgin.
Mix and put into an ovenproof baking pan that fits into the oven. Put cold salted butter cut into cubes, flour, coarsely chopped walnuts and grated Parmesan cheese in the mixer bowl.
Switch the mixer on and off a few times to get crumbles. Arrange them on the cauliflower and bake in the preheated oven at 180° for about 30-35 minutes until golden brown.
Remove from the oven and serve warm or lukewarm.

Recipe from Il Cucchiaio d'Argento

A treasure of authentic Italian cuisine
Il Cucchiaio d'Argento is the food blog with most followers in Italy and a point of reference for passionate cooks. Il Cucchiaio d'Argento can draw on an immense collection of recipes and is divided into different topics about the world of food that range from classic recipes of the traditional Italian cuisine and new trends to reviews of Italy’s best restaurants and inspirations for our daily life.

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