Cauliflower branches with Tuscan Pecorino PDO

Pecorino ToscanoPDO


    For 6 people

    • a cauliflower
    • two cloves of garlic
    • 200 g grated mature Tuscan Pecorino PDO
    • salt, as needed
    • 50 g extra virgin olive oil


Clean and wash the cauliflower, dividing it into branches. Boil the branches and drain them while still firm, retaining a glass of the water used for cooking. Lightly fry the garlic, add cauliflower and water. Sprinkle the cauliflower with grated Tuscan Pecorino PDO and cook until the water has evaporated.