a tasty and crunchy second course

For a delicious and crunchy second course, prepare the cauliflower pizzaiola style, with only vegetables, tomato and mozzarella.

For those who love vegetarian cuisine or simply dishes light, cauliflower alla pizzaiola is the ideal recipe. It is a simple preparation, made with genuine and tasty ingredients. In this way, the vegetables that are the protagonists become tasty and even the children will eat them very willingly. The cauliflower is cleaned and covered with breading; once cooked in the oven, it becomes one crunchy base for a filling of tomato sauce, mozzarella, basil. Very often it is presented as a side dish, but it is so substantial as to be a good second course.

Pizza-style cauliflower
Pizza-style cauliflower

Preparing the recipe for cauliflower alla pizzaiola

  1. To begin, wash and clean the cauliflower; cut it into slices quite thin.
  2. In a bowl, beat the eggs with a pinch of salt, in the meantime you can pour the breadcrumbs into another container.
  3. Dip one slice of vegetable at a time in the eggs, then roll it in the breadcrumbs (press down to make the breadcrumbs adhere well).
  4. As you create the breading, place them on a pan covered with oven paper.
  5. Bake in the oven at 180°C for 20 minutes.
  6. Next, coat each slice with a little tomato sauce. Cut the mozzarella into slices and distribute them on the cauliflower bases.
  7. Season with a little olive oil and cook again in the oven at the same temperature for 10 minutes.
  8. At the end, remove from the oven and decorate with a few basil leaves.

storage

Cauliflower alla pizzaiola, with tomato and mozzarella, has a rustic flavor that makes this particular vegetable inviting. If it’s left over, you can save it for 1 day at most, covered and in the fridge, then you can reheat it if necessary.

With this vegetable you can make many tasty recipes; to always have it available, find out how to freeze cauliflower.

Reserved reproduction © 2023 – PC


#tasty #crunchy

Add a Comment

Your email address will not be published. Required fields are marked *