"Cauliflower au gratin." Caulifower broken up into florets, blanched, coated in béchamel sauce and baked until golden brown.
Cavolfiore gratinato al burro e formaggio means "cauliflower gratinated with butter and cheese." It indicates a dish of caulifower broken up into florets, cooked, laid in a dish and dotted with knobs of butter and grated Parmesan cheese and then baked until golden brown.
Cavolfiore lesso in salata is a dish of cauliflower broken up into florets and cooked, cooled and dressed with olive oil and white wine vinegar, anchovy fillets, olives, onions, capers and herbs.
Cauliflower sautéed in butter flavoured with garlic.
Cavoli-cappucci in agrodolce is a dish from the Veneto of Brussels sprouts cooked with caraway seeds in a sweet and sour sauce.
"Brussels sprouts au gratin." Brussels sprouts blanched and coated with béchamel sauce and topped with Fontina cheese and then baked until golden brown.
