Cavolfiore alla Cavour | Italian Cauliflower Casserole Recipe

This yummy cauliflower dish makes a great vegetable side, but it’s rich enough to serve as a main course! Hailing from Piedmont, Italy, this dish was allegedly a favorite of Camillo Benso Conte di Cavour, a “founding father” of Italy.

Cavolfiore alla Cavour | Italian Cauliflower Casserole Recipe

Watch the Pasta Grammar video where we make this cauliflower side dish here:

CAVOLFIORE ALLA CAVOUR RECIPE

Serves: 4-6

Cook Time: 45 minutes

For this recipe, you will need:

• Salt

• Cauliflower florets (we needed about half a head of cauliflower, but the best thing to do is fill your dish of choice with raw florets so that you can figure out exactly how much to cook)

• 4 tbsp (60g) unsalted butter

• Grated Parmigiano-Reggiano cheese to taste

• 2 hardboiled eggs, diced

• 2 tbsp chopped parsley, or to taste

• 3 diced anchovies (preserved under oil)

• Fresh black pepper

• Large skillet

• 9-inch round baking dish, or similar

• Spoon

Bring a large pot of water to boil and salt it generously. Add the cauliflower and boil until tender—about 10 minutes. Drain and set the cauliflower aside.

Preheat an oven to 400 degrees F (205 C). In a large skillet, melt 2 tbsp of butter over low heat. Add the boiled cauliflower and stir until the florets are evenly coated in butter. Transfer the cauliflower and butter into a 9-inch round baking dish and top it all with a generous grating of Parmigiano-Reggiano cheese. Bake for 15 minutes, or until crispy on top.

Meanwhile, combine the chopped eggs, parsley and anchovies in a mixing bowl. Melt the remaining butter in your skillet and pour this in as well. Mix all together thoroughly.

When the cauliflower is baked, remove it from the oven. Spoon the egg mixture amongst the cauliflower florets, filling up holes and gaps in the top. Top with fresh black pepper to taste and serve warm.

Buon appetito!

If you have a bit of leftover cauliflower, you can put it to use on a delicious and quick Tuscan crostino!