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Calzone with Locally Grown Cauliflower

Posted in Uncategorized

fresh cauliflower


copyright 2009, art of living, PrimaMedia,Inc, Maria Liberati

I love being able to get locally grown produce and one of my favorite places to shop is in Lancaster, Pennsylvania at this time of the  year (when I am in the area) for locally grown apples, cauliflower and cabbage.  The Basic Art of Italian Cooking by Maria Liberat i tm kitchens were busy cooking up this ultra delicious calzone recipe with the fresh cauliflower. You can make extra and freeze

Also ,when shopping, bring your own bag. You can be fashionable and a shopping diva with a reusable bag  and also for those large shopping trips there are some really convenient options that contain more than one bag and stylishly beautiful at the same time. And if you purchase by midnight December 1st, and use coupon code maria2509-you  can take $25 off any purchase.


Calzone con Cavalfiore

(from The Basic Art of Italian Cooking: Holidays & Special Occasions

(for 2 people)


¼ lb of bread dough

4 ounces fresh cauliflower

1 clove garlic

1 tblsp of butter

1 tblsp of milk

1 tsp chopped parsley

1 tblsp of grated parmigiano reggiano cheese

1 egg

1 tsp of olive oil

2 taps Tuscan Picnic Spice blend

1 tblsp of flour


Prepare Filling:

Separate the cauliflower into florets, remove leaves. Place in pot full of boiling water.

Boil for 10 minutes, drain. Peel the garlic clove and chop finely.

Melt butter in non stick pan and place in chopped garlic and let sauté for 1 minute. Place in the cauliflower florets and sauté. Let sauté for 2 minutes and stir with wooden spoon.


Remove from heat and remove cauliflower from pan onto a plate. Mash with a fork. Let cool for 10 minutes. Break the egg in a bowl. Beat with a fork Add in Tuscan Picnic

Add in grated cheese and milk. Add in the warm cauliflower. Mix



Prepare Calzone:

Preheat oven to 400 degrees. Place premade bread dough on a wooden board coated with flour. Roll out bread dough to a large circle. Place filling in center and fold over in form of calzone. Place your finger tips in bowl of cold water and press down the border of the calzone so it does not open during cooking.


Dip pastry brush in some olive oil and brush on calzone. Place on a cookie sheet covered with baking paper. Place in preheated oven for 25 minutes or until golden brown.


Remove from oven and let cool. Cut in half for 2 appetizers.

 Mangia Bene, Vivi Bene,


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