Grana Padano cauliflower florets with parsley dip

40 minutes


  • 1.5kg cauliflower florets
  • 2 tbsp of extra virgin olive oil
  • 50g of fine breadcrumbs
  • 50g of Grana Padano, freshly grated
  • 1 garlic clove, grated
  • fine sea salt
  • freshly ground black pepper

Parsley dip

  • 50g of flat-leaf parsley, leaves picked
  • 2 anchovy fillets
  • 1 small garlic clove, grated
  • 5 capers, drained
  • 50g of stale bread, crusts removed
  • 1 tbsp of white wine vinegar
  • 150ml of extra virgin olive oil, plus more as needed


Start by making the parsley dip. Place all the ingredients in a food processor. Blend at a medium speed until you have a smooth, creamy dip – if needed, add a little more oil until you reach the right texture. Scrape the sides of the food processor once or twice as you go. Transfer the dip to a bowl and keep chilled while you bake the cauliflower
Preheat the oven to 220˚C/gas mark 7. Line a baking sheet with parchment and set aside
In a large bowl, toss the cauliflower florets with the oil plus a pinch of salt and pepper until evenly dressed
In a smaller bowl, mix the breadcrumbs, grated Grana Padano and the grated garlic. Add this mix to the cauliflowers and stir until fully coated
Scatter the cauliflower florets on the prepared baking sheet. Place on the middle shelf of the oven and bake for 15 minutes. Stir and bake for another 10 minutes. Remove from the oven and allow to cool slightly, then transfer to a serving platter alongside the parsley dip