Cavolfiore all'uso di Romagna is listed among Emilia-Romagna’s PAT dishes. The name already signals a Romagna way with cauliflower, and that place on the regional list is why a familiar vegetable deserves attention as a dish in its own right, not merely as a side.
The regional method cooks cauliflower with garlic, parsley and tomato. Garlic and parsley perfume the pan; tomato brings a sharp, saucy contrast around the florets. Parmesan finishes the dish, a last savoury note that settles over the vegetables rather than disappearing into a long stew.
The useful cue is that sequence: cauliflower cooked with garlic, parsley and tomato, then finished with Parmesan. When Cavolfiore all'uso di Romagna appears among Emilia-Romagna’s PAT dishes, that combination is the signature to look for, not a generic boiled cauliflower.