2 Cloves of garlic
7 oz grated mature Pecorino Toscano
1.76 oz extra virgin olive oil
salt to taste
Clean and wash cauliflower, and divide into florets. Boil the florests and strain when they are "al denta" keeping aside a glassful of cooking liquid. Lightly brown the garlic, add the cauliflower and cooking water. Sprinkle the florets with grated Pecorino Toscano and cook until the cooking evaporates.