1 head cauliflower broken into flowerettes
1 can sliced black olives
3 T olive oil
1 head of garlic
1 T chopped parsley
1 T chopped basil
1 T ground mustard
1/2 cup shredded pecorino Romano
Salt and pepper to taste
Boil a pot of water and flash the cauliflower in a colander in water for 1 min. Remove and cool. Roast entire head of garlic in oven at 350 for 20 minutes with a drizzle of olive oil.
Toss the cauliflower, herbs, olive oil and black olives together. Make a paste from the roast garlic and incorporate into cauliflower. Add salt and pepper generously. Top with a crumble of pecorino and bake at 350 in a baking dish for 30 minutes.
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