Baked cauliflower with smoked scamorza and speck, a cheesy side dish, easy and very tasty.
This recipe is perfect to use leftover cauliflower from other dishes, possibly adjusting the quantities of the other ingredients.
You can also replace the smoked scamorza with plain scamorza or use the same quantity already sliced.
After blanching the cauliflower, my advice is to let it cool.
You can prepare it the day before and then use it when ready to make the recipe.
If you want easy and tasty side dish recipes with all vegetables, click below.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.3 lbs cauliflower (Cleaned)
- 9 oz smoked scamorza
- 2 tbsps extra virgin olive oil
- 3 tbsps grated Grana Padano
- 1.8 oz speck
- 0.5 oz coarse salt (For cooking the cauliflower)
Tools
- 1 Knife
- 1 Cutting board
- 1 Pot
- 1 Baking dish
Steps
To make Baked Cauliflower with Smoked Scamorza and Speck, first clean the cauliflower by removing any outer leaves.
Cut it in half, separate the florets, and wash them well under cold running water.
Blanch them in plenty of salted water, drain well, and let them cool.
Cut the cauliflower into smaller pieces.
Slice the scamorza into thin slices.
Grease a baking dish suitable for oven use, mine is 9 inches.
Distribute all the cauliflower, the speck cut into matchsticks or cubes.
Cover the entire surface of the cauliflower with the sliced cheese.
Sprinkle the grated cheese on top and bake in a preheated fan oven at 383°F for 20 minutes.
The cheese should remain melty and not harden.
Let it cool slightly before serving.
