Cavolfiore Alla Romana

Cauliflower Γ  La Romana


The cauliflower is divided into clusters, blanched for a few minutes in boiling salted water, and then thoroughly drained. Put a little oil in a frying pan with 2 or 3 cloves of garlic and a little chopped parsley and, when the oil is very hot, add the clusters of cauliflower and brown slightly. Then add a few tablespoons of tomato sauce and, just before serving, sprinkle with grated cheese.