Cauliflower with hazelnuts and gorgonzola sauce
- 1 small head of cauliflower
- 150g gorgonzola
- 100ml cream
- 2 tbsp brandy
- Salt and pepper, to taste
- 50g hazelnuts, roasted, shelled and roughly chopped
This versatile vegetable is more subtle than its fiery relatives.
Method
Poach (or steam) cauliflower whole in boiling water until tender and a skewer easily pierces centre. Cool and then slice 2cm-thick sections from top to bottom. Place slices on
an oven tray brushed with extra virgin olive oil to keep moist. To make sauce, cut gorgonzola into pieces and put in saucepan with cream. On low heat, keep stirring until gorgonzola has completely melted. Take sauce off heat, add
brandy and season with salt and
pepper. To serve, put cauliflower slices in preheated 160C oven for 3-4 minutes until hot. Place slices on a serving plate, or individual plates, and finish by spooning on a generous amount of gorgonzola sauce, followed by roasted hazelnuts.
Serves 6
