Cauliflower Calzone
Calzone is a traditional Italian delicacy, originally eaten as street food in Naples. This cauliflower version is a modern twist on the classic recipe, offering a healthy and nutritious alternative. The slightly nutty aroma of sautéed cauliflower perfectly complements the rich flavors of Parmesan and mozzarella cheese. If you want a vegetarian calzone that is light yet filling, this recipe is worth trying!
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, sift the all-purpose flour, then add the dry yeast, salt, and sugar. Mix well.
2
Pour in the lukewarm water and olive oil, then start kneading. Knead until you have a smooth, elastic dough. Cover and let it rise for 1 hour.
3
While the dough is rising, prepare the filling. Break the cauliflower into small florets and boil them in lightly salted water for 5 minutes, then drain.
4
In a skillet, sauté the finely chopped garlic in a little olive oil, then add the drained cauliflower. Sauté for another 3-4 minutes.
5
Divide the risen dough into two equal portions, then roll each out into a circle on a lightly floured surface.
6
Spread tomato sauce on one half of each dough circle, then top with the sautéed cauliflower, grated mozzarella, and Parmesan cheese.
7
Sprinkle the filling with oregano, basil, and a pinch of black pepper.
8
Fold the other half of the dough over the filling, then crimp the edges to seal the calzone and prevent the filling from leaking out.
9
Brush the top with beaten egg and prick a few holes with a fork to allow steam to escape during baking.
10
Bake in a preheated oven at 400°F (200°C) until golden brown, about 20 minutes.
