Discover the authentic taste of Spiced cauliflower: enriched with Parmesan and pecorino, it enhances Italian tradition with an irresistible mix of spices!
Clean, wash and separate the cauliflower florets from the central stem, detaching them one by one.
Cook 1 kg of cauliflower with 500 g of water over low heat for about 20 minutes (20 minutes from boiling).
In a bowl, put Parmesan, pecorino, sweet or hot paprika, turmeric, black pepper and salt. Mix well with a wooden spoon and create a breading.
Once the florets are cooked, drain them with a skimmer and coat them in the breading, making sure the breading sticks well to each floret.
As you prepare them, place them on a baking sheet lined with baking paper.
If you have any breading left, sprinkle it over all the florets, season the surface with a tablespoon of extra virgin olive oil and bake at 180° in a preheated static oven for about 20 minutes.
Italia, Calabria
| Energy (kcal) | 175.45 |
| Carbohydrates (g) | 3.53 |
| of which sugars (g) | 1.3 |
| Fat (g) | 12.91 |
| of which saturates (g) | 6.16 |
| Protein (g) | 11.64 |
| Fibre (g) | 1.28 |
| Salt (g) | 0.92 |
