Cauliflower Milanese

Ingredients

• 900 gCauliflower
• 80 gButter
• 60 gParmesan
• 5 gSalt
• 1 gPepper
• 1500 mlWater

Instructions

1. 1

   Blanch

   • Separate the cauliflower into florets and wash well.
   • Bring a large pot of water to a boil, add salt.
   • Cook the florets 8–10 minutes until tender-crisp, then drain thoroughly.
2. 2

   Sauté in butter

   • Melt butter in a large frying pan over medium heat.
   • Toss the well-drained florets in the butter 2–3 minutes until glossy and slightly browned.
   • Remove from heat and let cool briefly.
3. 3

   Arrange and gratinate

   • Butter a small bowl or mould and sprinkle about half of the grated Parmesan over it.
   • Fill the mould with the cauliflower, press lightly and unmould onto a buttered platter.
   • Sprinkle the remaining Parmesan over the cauliflower and season with black pepper.
   • Place the platter briefly at the top of a preheated oven (≈200 °C) until the cheese just melts and takes a little color (3–5 minutes).
4. 4

   Brown butter and serve

   • Melt the remaining butter in a small pan and cook until it turns golden-brown and gives a nutty aroma (beurre noisette).
   • Strain briefly, let cool slightly and drizzle evenly over the arranged cauliflower.
   • Serve immediately.