First clean the cauliflower, divide it into florets, wash it well and boil it in boiling salted water for about ten minutes (depends on the size of the florets: they must be quite soft).
Drain and crush the florets with a fork.
Brown the pancetta with a little oil, then add the cauliflower and let it season.
Remove from heat, add stracchino cheese and Parmesan cheese, season with salt and pepper and mix and let the cheeses melt.
Finally add the diced mozzarella and stir.
Place the dough in a mold lined with parchment paper, then add the filling, leveling the surface.
Close the edges of the dough on the filling and prick them with the prongs of a fork.
Cook for 25-30 minutes (or until the dough is golden) in a preheated oven at 180 ° C.
Remove the salted cauliflower cake, leave it to cool and serve.
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