Children shudder at the sight of cauliflower on their plate but I have yet to meet a child that did not adore cauliflower cheese. In Piemonte, it is made with arguably Piemonte's greatest cheese: Castelmagno. Castelmagno is a protected cheese which is mainly produced as a white cheese but can also be blue. It has been made since the 13th century in the village of Castelmagno using cow's milk with some ewe's and goat's milk added and is then aged for 4 months in caves. In England cauliflower cheese is made with Cheddar and Lancashire cheeses which are also incredibly tasty substitutes if you cannot find Castelmagno (it has a rather limited production in comparison). The creamy cheese complements the soft, steamed cauliflower. Steaming vegetables retains the vitamins and minerals better than boiling. The flavour is also less diluted and the texture firmer.