Recipes for Health: Focaccia With Cauliflower and Sage — Recipes for Health

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)

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

2. 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.

3. 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.

4. 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.

Yield: 1 large focaccia or 2 smaller focacce, 12 to 15 servings

Advance preparation: The blanched cauliflower will keep in the refrigerator for 3 days. You can make the dough and place it in a plastic bag in the refrigerator for up to 2 days. Remove from the bag and bring to room temperature before proceeding. The bread should be eaten or frozen within a couple of days.

Variation: Add 2 to 3 ounces (1/2 to 3/4 cup) Gorgonzola or 1 to 2 ounces freshly grated Parmesan. Bake the focaccia without the cheese for 15 minutes, then sprinkle on the cheese and bake another 10 minutes.

Nutritional information per slice (12 slices): 194 calories; 6 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 0 milligrams cholesterol; 30 grams carbohydrates; 4 grams dietary fiber; 353 milligrams sodium (does not include salt to taste); 5 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

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