Pizzaiola cauliflower: breaded, without wheat and without frying

A vegetarian and very tasty recipe, to surprise you at first sight: easy and tasty, soft and crunchy

A breaded cauliflower without wheat and without frying, with sauce, cheese, tomato and oregano. You thought it was meat, right?

Recipe for 2 people.

Classic (no restrictions), Gluten Free, Vegetarian

Preparation: 00:55

Interval: 00:30

TOOLS

4 bowls, 1 frying pan(es), 1 cutting board(s), 1 pastry brush(es) (optional), 1 baking tray(s) (or more)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

CAULIFLOWER Ingredients

– 1/3 unit of fresh cauliflower, pre-cooked and sliced

– Salt to taste

– pepper to taste ^THE

Milanese ingredients without wheat (corn starch and cassava flour):

– 3 tablespoons of corn starch or enough for breading

– 1 unit of egg, diluted in a little filtered water

– Salt to taste

– pepper to taste (optional) ^THE

– 1/2 cup(s) (tea) extra fine cassava flour or enough for breading.

– oil to taste for dripping or brushing

Seasoned tomato sauce ingredients:

– 1/3 can of diced peeled tomatoes, with juice.

– Salt to taste

– pepper to taste ^THE

Pizzaiolo Topping Ingredients (with oregano)

– 2 slices of mozzarella, or as much as you want

– 1/3 unit of tomato, sliced.

– Salt to taste

– pepper to taste ^THE

– dried oregano to taste, for sprinkling ^THE

Ingredients TO FINISH

– extra virgin olive oil to taste

PREPARATION:

1. Bring a pan of water to the boil to blanch the cauliflower.
2. Start by preparing the cauliflower (do this step during pre-preparation).
3. Separate all ingredients and utensils for the recipe.
4. Preheat the oven to 200°C.
5. Place the diced tomato sauce with the juice in a bowl, season with salt and pepper and set aside.
6. Wash well and cut the seasoned tomato/s into thin slices.
7. Keep the mozzarella slices aside for the topping.

PREPARATION:

CAULIFLOWER (this step must be done during pre-preparation):

1. Cook the whole cauliflower in boiling salted water for 3-5 minutes, until tender (do not overcook it to prevent it from falling apart).
2. Then remove and drain. Cut a small piece, just enough to stand up.
3. Arrange on a cutting board and cut into 2.5cm slices each.
4. Season with salt and pepper.
5. Continue preliminary preparation – point 3.

Baked Milanesa (corn starch and cassava flour):

1. In one bowl place the corn starch, in another the beaten egg/s diluted with a little water and seasoned with salt and pepper (optional) and in another the very fine cassava flour.
2. Dip the cauliflower slices first in the corn starch, then in the beaten egg(s) and finally in the very fine cassava flour.
3. Press well so that they are well breaded.
4. Arrange on one or more greased baking trays, without overlapping them.
5. Drizzle corn oil over each, in a zigzag pattern and in one quick motion, or brush each piece.
6. Bake in a preheated oven at 200°C for 15 minutes or until golden brown.
7. Then, rotate the pan and continue for another 10-20 minutes or until golden brown (average estimated time is 30 minutes, but varies depending on your oven).
8. Remove, dry with absorbent paper.

Pizzaiola breaded cauliflower:

1. Increase the oven temperature to 220°C.
2. Place a little seasoned tomato sauce on top of each cauliflower, leaving the edges free.
3. On top, arrange the slices of mozzarella, the sliced ​​tomato and sprinkle with oregano.
4. Season the tomato slices with salt and pepper and a drizzle of extra virgin olive oil.
5. Return to the oven for another 5-10 minutes or until the cheese melts and begins to brown slightly.

FINALIZATION AND ASSEMBLY:

1. It is used for CAULIFLOWER PIZZA EMPANADA with the accompaniment you prefer, on trays, or mounted directly on the plates.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.