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Recipe by
Cauliflower with Gorgonzola is a creamy and flavorful side dish, perfect to accompany meat or fish. The Gorgonzola sauce adds a touch of spiciness that pairs perfectly with the delicate flavor of cauliflower.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Trim and cut the cauliflower into florets, wash them, and boil them for a quarter of an hour in plenty of salted water in which you have also dissolved a teaspoon of flour
Step 2 of 5: Drain them while still slightly firm and arrange the florets in a deep serving dish
Step 3 of 5: In the blender jar combine the Gorgonzola cheese cut into pieces, half a glass of milk, a knob of butter previously softened, half a small glass of brandy, and season with salt and pepper
Step 4 of 5: Blend until you obtain a smooth mixture
Step 5 of 5: Pour the cream over the cauliflower, sprinkle with a tablespoon of cumin seeds, and serve immediately
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving120 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,064 kJ254 kcal | 889 kJ212 kcal |
| Fat | 20.26 g | 16.92 g |
| of which saturated fatty acids | 9.68 g | 8.08 g |
| Carbohydrates | 5.07 g | 4.23 g |
| of which sugars | 2.63 g | 2.2 g |
| Fibre | 1.34 g | 1.12 g |
| Protein | 13.58 g | 11.34 g |
| Salt | 0.4 g | 0.33 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
