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 DOP and cook until the cooking water evaporates.


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