Clean the cauliflower and separate the florets. You can grate the florets with a medium/large hole grater or insert them into the food processor with the blades and activate it with the pulse function. The important thing is to obtain crumbled cauliflower as if it were couscous.
Mix the cauliflower with the egg and egg white, parmesan, salt and pepper.
Spread the mixture on the bottom of the pan and level it.
Move the pan with the lid on to the stove over a high flame for a couple of minutes and then lower the heat to minimum for 8 minutes.
Spread the tomato puree, previously mixed with a little extra virgin olive oil and salt, on the surface and continue cooking for 5 minutes.
Add mozzarella cubes, olives, anchovies, oregano, a drizzle of extra virgin olive oil and a little salt and cook for a few minutes until the mozzarella melts. Remember that with the Crafond pan you can always check the cooking by lifting the lid whenever you want.
