Simona’s kitchen, foodblogger, has been inspired by Organic extra virgin olive oil Terre di Grifonetto to create a dish very appetizing: Rice with Roman Cauliflower
Read the recipe in the Simona’s kitchen blog and enjoy!
- 70-80 gr Pasta Gentile ‘Riso di Grano’ (each)
- 1 1/2 liter vegetal broth
- 1 Roman Cauliflower
- extra virgin olive oil Terre di Grifonetto
- black Cyprus salt flakes (facultative)
Cook cauliflower in boiling water, lightly salty.
When it’s ready, take some little pieces a part, don’t throw water away but keep it for cooking pasta.
Blend cauliflower with a little of water, then keep to boiling temperature and add pasta and some water of cooking (or vegetal broth).
Melt well while cooking and add water or broth if necessary.
When it’s ready, decorate with cauliflower you kept a part, drops of extra virgin olive oil and Cyprus flakes and if you like, a little of besciamella sauce with Parmigiano Reggiano.