The pies light of cauliflower and bresaola are a light and tasty appetizer and can be consumed even as a second or as a main dish by increasing the quantity.

Accompany this recipe with a fresh salad of mixed to complete the dish, you will get a well-balanced meal, light but tasty, perfect to detox after the holidays.

Preparation time

20 minutes

Cooking time

60 minutes

Doses for

4 People


  • 500 g Cauliflower
  • 60 g Bresaola
  • 40 g egg Whites
  • 20 g Parmesan cheese
  • 1 sprig Parsley
  • Salt
  • Black Pepper


To prepare the recipe of the pies in light of cauliflower and bresaola wash the cauliflower and divide it into small pieces.

Bake in the steam for about 30/35 minutes, check the cooking by piercing the cauliflower with a fork.

Put the cauliflower in a dish and flatten with a fork.

Transfer it into a colander and do a slight pressure with a fork to remove the excess fluid.

Let it completely cool.

Put the cauliflower in a bowl.

Beat the egg and add to cauliflower.

Add the parmesan, the parsley finely chopped and season with salt and pepper. Mix well.


Line the ramekins with the bresaola, making it leak out a part that will serve to close the pies, 3 slices of mold.

Fill with the mixture of cauliflower and close with the bresaola.

Cover each pudding with a sheet of aluminum to food. Bake at 180°C for 25 minutes.

Let stand 15 minutes, and formed. Serve immediately.

Completed the pies with a drizzle of extra virgin olive oil and lemon juice.