Stuffed cauliflower, in the style of Pergue

Directions

1. Preheat the oven to 180 °C. ⏱ ≈ 10 min
2. Finely mince the garlic and sauté it in a pan with a drizzle of olive oil. ⏱ ≈ 7 min
3. In a mixing bowl, grate the bread and add the white wine, cooked garlic, parsley, salt, and pepper. Mix well to create a smooth paste. ≈ 8 min
4. Wash the cauliflower and cut it in half lengthwise, without separating it completely. Remove the seeds and any remaining vegetation. ≈ 8 min
5. Fill the inside of each cauliflower with the filling. ≈ 10 min
6. Place the cauliflower in an oven-safe dish, drizzle with oil, and add cold water until it reaches about halfway up the sides. ≈ 3 min
7. Bake for 45 minutes at 180 °C, basting regularly with their cooking juices. ⏱ 45 min
8. Allow to rest for 10 minutes before serving. ⏱ 10 min