Cauliflower pizzaiola

Cauliflower Pizzaiola

Total Time
55 min
15 min
40 min
Pizzaiola, or “in a pizza style,” means something cooked in a sauce of tomato, olive oil, garlic, white wine, basil, and oregano (a pizzaiolo is someone who makes pizza in a pizzeria, particularly in Naples). We do without the wine, but the rest is all here. Cauliflower is one of those ingredients that can take on the bold flavors of other ingredients it’s paired with, yet retain its own character. Make this recipe and see for yourself.



1 head(s), large

Olive oil

3 tsp

Dried oregano

1 tsp

Table salt

½ tsp

Black pepper

¼ tsp

Red bell pepper

½ medium, seeded and cut into 1/4-inch-thick slices

Green bell pepper

½ medium, seeded and cut into 1/4-inch-thick slices


1 small, cut into 1/4-inch-thick slices


1 clove(s), finely chopped

Canned Italian style stewed tomatoes

1 cup(s)

Shredded part skim mozzarella cheese

1¼ cup(s)


  1. Heat oven to 400°F. Spray rimmed baking sheet with nonstick spray.
  2. Trim green leaves off cauliflower, leaving cauliflower whole. Cut into 4 thick slices and place on prepared baking sheet. Brush slices with 2 teaspoons oil and sprinkle with 1/2 teaspoon oregano and the salt and black pepper. Bake until tender, about 30 minutes.
  3. Meanwhile, heat remaining 1 teaspoon oil in large skillet over medium-high heat. Add bell peppers and onion; cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in garlic. Stir in tomatoes and remaining 1/2 teaspoon oregano. Simmer 5 minutes.
  4. Spoon pepper and onion mixture over cauliflower and scatter mozzarella over top. Bake until cheese melts, about 3 minutes.
  5. Serving size: 1 slice cauliflower


Wine pairing: Young Dolcetta or Sangiovese