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Focaccia With Cauliflower and Sage Recipe

Name: Focaccia With Cauliflower and Sage
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 recipe Whole-Wheat Focaccia; 1 pound cauliflower (1 small head or 1/2 large), cut into florets, stems trimmed; Salt and freshly ground pepper to taste; 2 tablespoons extra virgin olive oil; 30 to 40 fresh sage leaves (depending on the size)

NYT Cooking

I love to roast cauliflower on its own, so I decided to roast it, along with fresh sage leaves, on top of focaccia.

Ingredients

1 recipe <a href="https://cooking.nytimes.com/recipes/1014533-whole-wheat-focaccia">Whole-Wheat Focaccia</a>

1 pound cauliflower (1 small head or 1/2 large), cut into florets, stems trimmed

Salt and freshly ground pepper to taste

2 tablespoons extra virgin olive oil

30 to 40 fresh sage leaves (depending on the size)

Method

Mix up the focaccia dough as directed and set in a warm spot to rise.

Meanwhile, bring a large pot of water to a boil and salt generously. Add the cauliflower and blanch for 2 minutes. Transfer to a bowl of cold water, then drain and pat dry. Cut the florets into small pieces and toss in a large bowl with 2 tablespoons olive oil and salt and freshly ground pepper.

When the focaccia dough has risen, shape as directed into 1 large focaccia or 2 smaller focacce. Cover with a damp cloth and let rise in a warm spot for 30 minutes while you preheat the oven to 425 degrees, preferably with a baking stone in it.

Dimple the dough with your fingertips and arrange the sage leaves, then the cauliflower on top. Drizzle with olive oil. Bake, setting the pan on top of the baking stone (if using), for 25 minutes, until the bread is deep golden brown and the cauliflower lightly colored in spots. Let rest for at least 10 minutes before serving, or allow to cool completely.

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