The cauliflower focaccia is an original reinterpretation of the classic focaccia, without sacrificing taste, yet lighter and more nutritious.
Cauliflower works very well as the base remains slightly moist and soft, yet it manages to keep a pleasant crunch on the edges.
This contrast pairs perfectly with the richness of the toppings: fresh mozzarella, with its creamy and delicate taste, creates a stringy and flavorful layer on the surface.
The artichoke hearts in oil stand out for their unique and irresistible flavor, balancing the sweetness of the base and the mozzarella, adding a Mediterranean touch.
The zucchini in oil, crunchy and immersed in the best extra virgin olive oil, cultivated in Salento and sun-dried, complete the dish giving that extra touch of flavor that makes the difference.
Each bite offers a harmonious sensory experience, where the lightness of cauliflower blends with the depth and variety of the toppings, evoking the authentic flavors of home cooking but in an innovative and modern key.
A focaccia also suitable for those following a vegetarian and low-carb diet.
It can be served as an appetizer, a second course, or even as a main dish.
I also recommend
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Preparing Cauliflower Focaccia
- 1 kg cauliflower
- 2 egg whites
- 1 oz grated Parmesan cheese
- 3.5 oz mozzarella for pizza
- 2 oz zucchini in oil
- 2.5 oz artichokes in oil
- to taste fine salt
- to taste extra virgin olive oil
Tools
- 1 Pot
- 1 Bowl
- 1 Baking Pan
- 1 Potato Masher
- 1 Colander
Steps for Preparing Cauliflower Focaccia
For a perfect preparation WATCH THE VIDEO RECIPE
Thoroughly wash the cauliflower under water.
Detach the florets and cook them in a pot with plenty of water or steam them in a steamer for about 10-15 minutes.
Then drain them and let them cool completely in the colander.
Then place them in a bowl and mash with a potato masher or use an immersion blender.
Then add the egg whites, salt, and Parmesan cheese.
Grease a baking pan of 10 inches and pour the mixture leveling it well and creating the edges
Top with mozzarella for pizza and with the artichoke hearts and the crunchy zucchini in oil from La Dispensa della Casalinga that you can find in their shop here ladispensadellacasalinga.it (WITH MY DISCOUNT CODE BARBARA10 YOU GET 10% OFF EVERYTHING) and bake at 356 degrees Fahrenheit for about 20 minutes or until golden in a static oven.
Once cooked, serve hot and stringy and …
Enjoy the taste from Barbara!
Storage
Once the cauliflower focaccia is completely cooled, it should be wrapped in plastic wrap or stored in an airtight container to prevent it from absorbing moisture or odors from the refrigerator.
Before consuming, I recommend reheating it in the oven or in a non-stick pan to restore the crispness of the base.
I do not recommend freezing.
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