Cauliflower with Gorgonzola is a creamy and flavorful side dish, perfect to accompany meat or fish. The Gorgonzola sauce gives a spicy touch that pairs perfectly with the delicate flavor of the cauliflower.
Trim the cauliflower and cut into florets, wash them and boil for 15 minutes in plenty of salted water in which 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 jar combine the Gorgonzola in pieces, half a glass of milk, a knob of softened butter and half a small glass of brandy; season with salt and pepper
Blend until smooth
Pour the cream over the cauliflower, sprinkle with a tablespoon of cumin seeds and serve immediately
Pan
Bowl
Store in the refrigerator for up to 2 days
Vegetarian dish
Italy
| 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 |
