INGREDIENTS
6 cups
roughly chopped raw cauliflower (from 2 small heads)
3 cloves
garlic, crushed
1 cup
white whole wheat flour
2
extra large eggs, beaten
1/2 cup
plus 2 tbsp grated Pecorino Romano
1/4 cup
parsley, finely chopped
1/3 cup
hot water
3/4 tsp
kosher salt and pepper
4 tsp
olive oil