Nutrient-packed cauliflower forms the base of this low-calorie, gluten-free bread that's topped with cheesy goodness. It's the perfect guilt-free appetizer for the holidays!
As 2014 comes to a close, it’s nice to take a moment to reflect on all of the events of the past year. This month’s Recipe Redux theme is all about reflection. Since the group has been around for 42 months, they decided to put out a fun challenge to finish up the year. We had to pick a cookbook and create a healthier version of the recipe on either page 42 or 142.
The recipe I’ve chosen to redux is “Cheese Bread from Genoa” or “Focaccia al Formaggio” from Mario Batali’s cookbook Molto Italiano: 327 Simple Italian Recipes to Cook at Home. There's a full page picture on page 42, so technically the recipe is on page 43. Mario Batali is of course, a chef superstar with an endless knowledge of Italian cuisine. In this book, he demystifies many traditionally elaborate Italian dishes, simplifying them for the home cook.
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