Cauliflower Valle d'Aosta style

Clean the cauliflower and cut it into small florets. Cook it in salted boiling water until soft.

Cut the Fontina AOC into cubes, removing the rind. Transfer to a bowl and pour in the milk until it is covered. Leave in the fridge overnight.

Heat the butter in a saucepan, add the Fontina AOC and 150 ml milk. When the mixture starts to melt, add the egg yolks one at a time while continuing to stir.

Transfer the cauliflower florets into the previously buttered bowls, sprinkle with the fondue and a grinding of black pepper and bake in the oven at 180° for 10 minutes.