Boil plenty of salted water, cook the sedanini and add the frozen cauliflower. In a bowl put Pecorino romano cheese, cornstarch, black pepper, grated lemon zest and add a little salted water, stir to combine and add more water, stir. Drain the pasta, take out some of the cauliflower and blend it, add it to the pecorino cream, put everything in the pan and let it cream for a few minutes. Serve immediately.

Recipe and photo made by Tiziana Monti food bloggers and food photographer author of the blog "l'ombelico di Venere”