GRIDDLED CAULIFLOWER

mornay sauce and savoury crumble

by Tommaso Foglia

HULALÀ COOKING GRAN CUCINA

4 servings

Ingredients

For the Mornay sauce:

500 g Hulalà Cooking Gran Cucina
2 egg yolks
50 g gruyere

For the savoury citrus crumble:

100 g of 00 flour
40 g grated Parmesan
50 g butter
2 g salt
Grated orange zest

For the cauliflower:

1 cauliflower
Extra virgin olive oil
Salt

Hulalà Cooking Gran Cucina

Preparation

For the Mornay sauce:

Bring the Hulalà Professional Gran Cucina to simmer in a saucepan. Remove from the heat and use a whisk to combine the grated Gruyere and the egg yolks until you obtain a smooth, glossy sauce.

For the savoury citrus crumble:

In a stand food mixer bowl, combine all the ingredients and process for a few minutes until you have a crumbly consistency. Distribute all over the baking paper lining the tin and bake for about 30 minutes at 180°C.

For the cauliflower:

Clean the cauliflower, removing the outer leaves. Divide into sprigs and steam for about 6/7 minutes. Cut it lengthwise and thus obtain slices to plate. Season with oil and salt and grill on a hot griddle for 1 minute on each side, creating a crust.

Serve by placing the Mornay sauce, grilled cauliflower, topped with the savoury crumble and garnish with a drizzle of oil and orange zest.