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Cauliflower with Pecorino Toscano


Ingredients for 4 persons:

  • 1 cauliflower,
  • 2 garlic cloves,
  • 200 g of grated, seasoned Pecorino Toscano,
  • salt to taste,
  • 50 g of extra-virgin olive oil.


Clean and rinse the cauliflower, dividing it into tops. Boil the tops and cook them al dente, storing a glass of cooking water.
Fry the garlic, add the cauliflower and cooking water.
Cover with the grated Pecorino Toscano and cook until the cooking water evaporates.

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