Clean, wash, and separate the cauliflower florets from the central stem, detaching them one by one.
Cook 1kg of cauliflower with 500g of water on low heat for about 20 minutes (20 minutes from boiling).
In a bowl, place Parmesan, Pecorino, sweet or hot paprika, turmeric, black pepper, and salt. Mix well with a wooden spoon to create a coating.
Once the florets are cooked, drain them with a slotted spoon and pass them through the coating, ensuring it adheres well to each floret.
As you prepare them, place them on a baking sheet lined with parchment paper.
If you have leftover coating, sprinkle it over all the florets, drizzle the surface with a tablespoon of extra virgin olive oil, and bake at 180°C in a preheated static oven for about 20 minutes.
Italia, Calabria
| Energy (kcal) | 269.67 |
| Carbohydrates (g) | 0.97 |
| of which Sugars (g) | 0.87 |
| Fat (g) | 20.11 |
| of which Saturates (g) | 11.97 |
| Protein (g) | 20.84 |
| Fiber (g) | 0.8 |
| Sale (g) | 0.79 |
