Cauliflower branches with Tuscan Pecorino PDO
- a cauliflower
- two cloves of garlic
- 200 g grated mature Tuscan Pecorino PDO
- salt, as needed
- 50 g extra virgin olive oil
For 6 people
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.