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Naples style cauliflowers


Extra-virgin olive oil, garlic, salt, onion ¼, 2 Abbasciano Mozzarella Bocconcini (125 g each), cauliflowers 700g, sieved tomato pulp 300 g, black pepper, Parmigiano Reggiano 30 g.

How to make it:

Dip the cleaned cauliflowers in abundant salted boiling water and cook for 10 minutes. Once cooked, drain them and cut them in pieces. Brown the peeled onion and garlic in a non stick pan, add the sieved tomato pulp, flavor with a pinch of salt and pepper and cook for about 15 minutes. Meanwhile cut the Mozzarella in little cubes and drain it. In an oven-proof dish oiled with 2 spoons of olive oil put the cauliflowers, cover them with the diced Mozzarella, drop the tomato sauce on top, cover them with Parmigiano cheese and season with olive oil. Cover the oven-proof dish with aluminium foil and put it into the hot oven (200°C) for about 30 minutes, taking off the aluminium foil for the last 5 minutes. Take the dish out of the oven, let it air-cool and serve.

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