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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.
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easy
 

Ingredients

for 4 portions

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

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

Preparation

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 Cucchiaio d'Argento

 
 

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