Wash and peel the cauliflower by clearing each floret and removing their external membrane with the help of a knife until it gets white and cleaned.

Boil and steam your cauliflower florets. Once cooked, drain them well and put them in the potato masher with a spoon.

At this point, collect the puree in a bowl and add the beaten eggs with a pinch of salt and pepper, a bit of nutmeg, the well chopped aromatic herbs and a good handful of Granetta di Capra.

Add also the breadcrumbs and mix well all the ingredients in a homogeneous way. If the dough is still very wet, add little by little some other spoons of breadcrumbs, so that it can be very homogeneous.

Now, with your slightly moist hands, start making the cauliflower balls by flattening them on your hands. Then add a piece of scamorza cut into cubes.

Close and place each cauliflower ball in a tray lined with baking paper, by drizzling the surface with some extra virgin olive oil.

Cook in preheated oven at 200° C for 30 minutes. Serve them hot accompanying with a fresh mixed salad.