Cauliflower alla Cavour: Original Piedmontese Recipe Easy and Quick
How to prepare Cauliflower alla Cavour baked with eggs and anchovies
The Cauliflower alla Cavour is much more than a simple vegetable side dish; it is a dive into the gastronomic history of Italy, a dish that combines the simplicity of seasonal ingredients with the refinement of Savoy cuisine.
It is often a mistake to consider cauliflower a boring ingredient or hard to enhance, but this Piedmontese recipe proves exactly the opposite.
Thanks to the skillful combination of chopped hard-boiled eggs, flavorful anchovies and the enveloping richness of melted butter, this vegetable is transformed into a rich dish capable of winning over even the most demanding palates.
Preparing Cauliflower alla Cavour means bringing a piece of history to the table, ideal to accompany meat mains or to be served as a main course during an autumn or winter dinner.
The beauty of this preparation lies in the contrast between the sweetness of the oven-gratinated cauliflower and the savory push of the Cavour sauce, a mix that recalls the old noble tables where taste accepted no compromises.
In this version, we have optimized the steps to make it suitable even for those with little time who do not want to give up a healthy and gourmet dish.
Whether you are a fan of traditional cuisine or simply curious looking for new ways to cook vegetables, Cauliflower alla Cavour will surprise you for its ease of execution and unmistakable flavor
Follow our tips to obtain a perfect gratin and a balanced sauce that will make your cauliflower the undisputed star of the table.
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Cauliflower alla Cavour
- 1 cauliflower
- 2 eggs (hard-boiled)
- 2 anchovies in oil
- 5 1/2 tbsp butter
- 2/3 cup Grana Padano PDO
- 1 tbsp chopped parsley
- to taste lemon juice
- to taste salt
Tools
- Cutting board
- Knife
- Pot
- Baking dish
How to prepare Cauliflower alla Cavour baked with eggs and anchovies
Trim the cauliflower by removing leaves and core, then divide it into florets.
Boil the florets in lightly salted water for about 10 minutes. Drain well (they should remain firm).
In a large pan, melt 3 1/2 tbsp of butter and sauté the florets for a couple of minutes.
Transfer everything into a buttered baking dish, sprinkle with Grana Padano and bake at 356°F for 10 minutes.
While the cauliflower gratinates, chop the hard-boiled eggs, the anchovies and the parsley. Melt the remaining 2 tbsp of butter with a few drops of lemon and mix it into the chopped ingredients.
Remove from the oven, distribute the sauce over the florets and serve immediately.
Notes on Ingredients and Substitutions
Anchovies: If you prefer a milder flavor, use just one anchovy, but don’t omit it: it is the soul of the dish.
Cheese: Grana Padano can be substituted with Parmigiano Reggiano or, for a more Piedmontese touch, with grated aged Toma cheese.
Storage
Consumption is recommended immediately. Alternatively, you can store it in the refrigerator for 24 hours and reheat in the oven at 320°F for a few minutes.
Recipe Variations
Light version: Skip the pan-sauté with butter and dress the boiled cauliflower directly with the egg-and-anchovy sauce after a quick gratin.
Enriched: Add toasted pine nuts to the sauce for a crunchy touch.
History of the Recipe
Linked to the figure of Camillo Benso, Count of Cavour, this recipe testifies to his love of good food. It is said that the Piedmontese statesman particularly appreciated the pairing of garden vegetables with the decisive flavors of anchovies, typical of Savoy cuisine influenced by neighboring France.
FAQ (Questions and Answers)
Can I steam the cauliflower instead of boiling it?
Certainly! Steaming better preserves the nutrients and the texture of the florets. Allow about 12-15 minutes.
How can I avoid the strong cauliflower smell in the house?
Add a tablespoon of vinegar or a piece of stale bread to the boiling water to mitigate the typical cabbage odor.
Can I prepare the Cavour sauce in advance?
It’s better to prepare it at the last minute because the butter must be fluid. However, you can chop the eggs and anchovies a few hours ahead and keep them refrigerated.
