Savory schiacciata based on cauliflower, soft and easy to prepare. There is no need to cook the cauliflower beforehand: it is blended raw and mixed with eggs, flour, and cheese. It is baked in a tray and is perfect as a main dish or for an informal dinner.
Cut the cauliflower florets, wash them, and blend them in a food processor. Stop the mixer occasionally and stir with a spoon to achieve a uniform consistency.
In a bowl, beat the eggs with grated Parmesan cheese, then add salt and pepper.
Combine the water with the eggs, then add the chopped cauliflower and mix well.
Add the flour and finally the extra virgin olive oil, blending until a homogeneous mixture is obtained.
Line a 50 x 50 cm baking tray with parchment paper and grease it with a drizzle of oil. Transfer the mixture to the tray and spread it evenly over the entire surface.
Spray a little oil on the surface (or brush lightly) and bake in a preheated fan oven at 180°C for about 30 minutes, until golden.
Mixer/blender
Bowl
Spoon
50x50 cm baking tray
Parchment paper
Pay attention to the size of the baking tray: the quantities are indicated for a tray of about 50x50 cm. For a lighter version, you can reduce the oil or substitute some Parmesan with a leaner cheese.
United States
| Energy (kcal) | 248.36 |
| Carbohydrates (g) | 7.8 |
| of which Sugars (g) | 0.93 |
| Fat (g) | 19.58 |
| of which Saturates (g) | 5.86 |
| Protein (g) | 10.17 |
| Fiber (g) | 0.98 |
| Sale (g) | 2.67 |
