Cauliflower with gorgonzola is a creamy and flavorful side dish, perfect to accompany meats or fish. The gorgonzola sauce adds a touch of spiciness that perfectly complements the delicate flavor of the cauliflower.
Clean and cut the cauliflower into florets, wash them and boil them for a quarter of an hour in plenty of salted water where you have also dissolved a teaspoon of flour
Drain while still slightly firm and arrange the florets in a concave serving dish
In the blender glass, combine the gorgonzola in pieces, half a glass of milk, a knob of previously softened butter, half a small glass of brandy, adjust salt and pepper
Blend until you obtain a homogeneous mixture
Pour the cream over the cauliflower, sprinkle a tablespoon of cumin seeds and serve immediately
Pan
Bowl
Store in the refrigerator for up to 2 days
Vegetarian dish
Italia
| Energy (kcal) | 151.21 |
| Carbohydrates (g) | 3.63 |
| of which Sugars (g) | 2.39 |
| Fat (g) | 11.11 |
| of which Saturates (g) | 5.38 |
| Protein (g) | 8.49 |
| Fiber (g) | 1.7 |
| Sale (g) | 0.2 |
