The Cauliflower Pizzaiola with bacon is an easy, quick, and tasty recipe! In our family, we often prepare this vegetable, and my favorite recipe is the stuffed cauliflower and potato casserole. I also recommend trying the cauliflower casserole with sausage. If you prefer to go light or are on a diet, I suggest the cauliflower cutlets. Today’s recipe is ideal for surprising everyone at the table, especially the little ones; obviously, you can omit the bacon if you prefer or don’t like it.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 227.83 (Kcal)
- Carbohydrates 8.67 (g) of which sugars 2.06 (g)
- Proteins 7.45 (g)
- Fat 19.00 (g) of which saturated 4.92 (g)of which unsaturated 9.43 (g)
- Fibers 2.70 (g)
- Sodium 41.93 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cauliflower
- 3 tablespoons olive oil
- 2.1 oz scamorza (to grate)
- 0.85 cup tomato pulp
- 2.5 oz pancetta
Steps
Start by washing the cauliflower, then slice it. Transfer the slices onto a baking tray lined with parchment paper.
Then bake at 392°F (200°C) in static mode for 15-20 minutes.
After baking, remove from oven and top with tomato pulp, grated mozzarella, and bacon, then put it back in the oven until the cheese melts, about 7-8 minutes.
Remove from oven and serve hot and gooey!
Storage and tips
It’s best to consume the cauliflower pizzaiola immediately. If you like, you can also add sliced olives, and instead of bacon, you can use speck or diced salami.
FAQ (Questions and Answers)
Watch the cauliflower pizzaiola video recipe:
