Cauliflower 2-3 heads (different colors are preference)
Garlic 1 bulb
Shallot 1 large
Cream 2-3 cups
Vinegar 1 part
Water 1 part
Sugar 1 part
Parsley ¼ cup
Sage 1 tbsp.
Pecorino Sardo Dolce P.D.O. (grated and shaved)
Combine on plate, cover with freshly-grated Pecorino Sardo Dolce.
Did you know?
The ancestors of Pecorino Sardo, Rosso Fino and Affumicato, were cheeses made from raw milk or milk heated with red-hot stones. Over the centuries, there has been a continuous refinement of the characteristic production technique that has spread throughout Sardinia up to the very important recognition of the P.D.O. Today, Pecorino Sardo is unanimously considered one of the emblems of excellence of its Area of Origin.
Recipe by: Mikel Anthony, Chef’s Roll: chefsroll.com