Focaccia di Cavolfiore

From the recipe book of Casalinga Luciana.

From the recipe book of Casalinga Luciana.

Ingredients

- 1 kg white cauliflower
- 2 egg whites
- 30 g grated Parmesan cheese
- 100 g mozzarella for pizza
- 60 g courgettes in oil
- 70 g artichokes in oil
- to taste fine salt
- extra virgin olive oil to taste

  • Cooking time

    20

  • Difficulty

    Very Easy

  • Cost

    €

The ingredients, from the Pantry, that we recommend

  • Artichoke hearts in extra virgin olive oil

    Artichoke hearts in extra virgin olive oil

    Regular price
    €10,30
  • Dried courgettes in extra virgin olive oil

    Dried courgettes in extra virgin olive oil

    Regular price
    €8,10

Preparation

- Thoroughly rinse the cauliflower under running water. Separate the florets and cook them in a pot of abundant water or in a steamer for about 10-15 minutes. Drain and let them cool completely in a colander.
- Then pour them into a bowl, mash them with a potato masher or a hand blender, add the egg whites, salt and Parmesan.
- Grease a 26 cm baking pan, pour in the mixture, leveling it well and creating the edges.
- Stuff with the pizza mozzarella, the artichoke hearts and the crunchy courgettes in oil and bake at 180 degrees for about 20 minutes or until golden brown in a conventional oven.
- Once cooked, serve hot and stringy

Suggestions

Once completely cooled, the cauliflower focaccia should be wrapped in cling film or stored in an airtight container to prevent it from absorbing moisture or odors from the refrigerator.
Before eating it, reheat it in the oven or in a non-stick pan to restore the crispiness of the base.
Freezing is not recommended

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