In a pot fry lightly some oil, salt, pepper, and few slices of onion.
Then add the small flowers of cauliflower and make them wither, add some
tomato purée, diluted in tepid broth, and cook again for a little
bit. Then add hot broth and when the foodstuff boils put the rice.
This course is normally dressed with Parmesan cheese.
Text Tebaldo Lorini
Translated by Gianna Toni