Cauliflower and Grana bake with fennel salad

Ingredients

For 1 serving

• Cauliflower300 g
• Eggs2
• Grana Padano20 g
• Nutmegto taste
• Breadcrumbs10 g
• Fennel150 g
• Bread30 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: November – March

Method

1. Preheat a conventional oven to 180 °C and put a pan of water on to boil. Grease a small baking dish with a little of the oil.
2. Break the cauliflower into florets and wash them; salt the water once boiling and cook them for 12 minutes, until very tender when pierced with a fork.
3. Drain them thoroughly and let them steam dry in the colander for a few minutes: excess water would make the bake soggy.
4. Roughly blend the cauliflower with the eggs, grated Grana Padano, a grating of nutmeg, salt and black pepper.
5. Pour the mixture into the dish, level it, sprinkle with breadcrumbs and bake for 25 minutes, until puffed, firm in the middle and golden on top.
6. Meanwhile trim the fennel, slice it very thinly and dress it with the remaining oil and a pinch of salt; serve it with the bake and the bread.