Salix with cauliflower cream and bacon, coloured cauliflower florets and pecorino cheese crisps


Recommended serving as an appetizer:

2 Salix units per person


Ingredients

Salix BluRhapsody
Cauliflower
Bacon
Pecorino cheese
Garlic
Extravirgin olive oil
Salt

Pepper

Preparation

Brown a clove of garlic in extra virgin olive oil for one minute and add your cauliflower florets. Add a glass of water or broth, lower the heat and leave to cook until the cabbage softens. Season with salt, blend using an immersion blender and keep a few florets aside for serving. Brown the bacon until crispy and prepare your pecorino cheese crisps by softening a tablespoon of grated cheese in a non-stick pan. Leave to cool until it comes off. Cook your pasta in boiling salted water for 2 minutes, drain all cooking water from the shape and stuff it.