Recipe from Pasta bakes and gratins by Bruno Barbieri Photography by Riccardo Lettieri           Serves 6 2 cauliflower heads (medium-large, approx. kg 1,2/ 2.7 lb each) 100 g/ 3.5 oz fresh breadcrumbs 100 g/ 3.5 oz sweet Gorgonzola, diced (or regular Gorgonzola) 50 g/ 1.8 oz Parmesan, grated 10 anchovy fillets, finely chopped 2 tbsp parsley, finely chopped 20 cl/ ¾ cup white wine vinegar Extra virgin olive oil Butter Salt and pepper Preheat the oven to 180°C/350°F/gas mark 4 (grill setting) and coat a casserole dish with butter. Prepare the cauliflower by discarding the leaves and trimming the stalk. Bring plenty of salted water to the boil and pour in a little white wine vinegar. Tip in the cauliflower and cook until al dente. Drain, divide into florets and leave to cool. Meanwhile, mix the breadcrumbs, Parmesan and parsley together in a small bowl. Season with salt and pepper. Place the cauliflower in the casserole dish and sprinkle with the breadcrumbs. Scatter over the anchovies, top with Gorgonzola and drizzle with extra virgin olive oil. Transfer to the oven. Once the Gorgonzola has melted, turn up the heat and cook until golden brown.