Focaccia With Cauliflower and Sage

• 1 recipe Whole-Wheat Focaccia
• 1 pound cauliflower (1 small head or 1/2 large), cut into florets, stems trimmed
• Salt and freshly ground pepper to taste
• 2 tablespoons extra virgin olive oil
• 30 to 40 fresh sage leaves (depending on the size)

1. Mix up the focaccia dough as directed and set in a warm spot to rise.
2. Meanwhile, bring a large pot of water to a boil and salt generously.
3. Add the cauliflower and blanch for 2 minutes.
4. Transfer to a bowl of cold water, then drain and pat dry.
5. Cut the florets into small pieces and toss in a large bowl with 2 tablespoons olive oil and salt and freshly ground pepper.
6. When the focaccia dough has risen, shape as directed into 1 large focaccia or 2 smaller focacce.
7. Cover with a damp cloth and let rise in a warm spot for 30 minutes while you preheat the oven to 425 degrees, preferably with a baking stone in it.
8. Dimple the dough with your fingertips and arrange the sage leaves, then the cauliflower on top.
9. Drizzle with olive oil.
10. Bake, setting the pan on top of the baking stone (if using), for 25 minutes, until the bread is deep golden brown and the cauliflower lightly colored in spots.
11. Let rest for at least 10 minutes before serving, or allow to cool completely.

focaccia, cauliflower, salt, extra virgin olive oil, sage

Taken from cooking.nytimes.com/recipes/1014731 (may not work)