Northern Italian Cauliflower Gratin
Served bubbling hot in a savory garlic and cheesy cream sauce, this side dish can take the center stage if paired with a risotto or semolina gnocchi. In the autumn, this dish makes a regular appearance at our dinner table as we harvest it straight from the garden.
Gallery
Recipe Summary
Ingredients
Directions
Cook's Notes:
Substitute Asiago cheese for the fontina if desired.
While this makes 8 normal servings, my family of 5 gobbles this up as a large portion of their meal.