Grana Padano Cauliflower Florets with Parsley Dip Recipe - Great Italian Chefs
This dish of crisp, cheesy cauliflower florets is a fantastic dish to serve either as a starter or as part of an antipasti platter.
Ingredients
- 1.5kg cauliflower florets
- 2 tbsp of extra virgin olive oil
- 50g of fine breadcrumbs
- 50g of Grana Padano, freshly grated
- 1 garlic clove, grated
- fine sea salt
- freshly ground black pepper
- 50g of flat-leaf parsley, leaves picked
- 2 anchovy fillets
- 1 small garlic clove, grated
- 5 capers, drained
- 50g of stale bread, crusts removed
- 1 tbsp of white wine vinegar
- 150ml of extra virgin olive oil, plus more as needed
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