Wash the cauliflower and cut it into small florets. Heat a drizzle of extra virgin olive oil in a pan and add the cauliflower. Season with salt and pepper and cook over medium heat, stirring occasionally.

The cauliflower should become slightly golden but remain crisp. Once ready, set it aside

Rinse the baby cuttlefish thoroughly under running water and cut them into large chunks. Heat a drizzle of olive oil in a pan with the garlic clove and the parsley stems.

Add the cuttlefish and sauté them for a few minutes.

Halfway through cooking, pour in a glass of Vernaccia wine and allow the alcohol to evaporate completely over medium heat.

Once the wine has reduced, add the peeled tomatoes, gently crushing them with a spoon. Let the sauce cook for at least 10 minutes until slightly thickened.

Remove the garlic and parsley stems at the end of cooking.

Add the previously cooked cauliflower to the cuttlefish and gently mix to combine the flavors.

Top with pieces of mozzarella and place in a preheated oven at 180°C (350°F) for about 5 minutes, until the mozzarella is melted and slightly stringy.

Serve immediately while hot.