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.