INGREDIENTS
3
Garlic cloves, small
1 handful
Italian flat leaf parsley, Fresh
3
Shallots
3
Eggs, large organic
1/4 cup
Baking flour, unbleached
1 pinch
Salt and pepper
1 tbsp
Olive oil, Light
1/2 cup
Low moisture mozzarella
1/2 cup
Romano cheese, grated
1/4 cup
Whole milk
1
Large cauliflower (washed & trimmed into bite size pieces)