1/1 Photo of Gratin of Cauliflower, Tomato, Pine Nuts & Saffron
This is a fantastic, different way to serve cauliflower. It's a modification of a recipe from Fine Cooking. I love it. Great with lamb or any braised meat.
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- 1/4 cup pine nuts
- 4 slices of firm white bread, toasted and crusts removed
- 6 tablespoons olive oil
- 2 tablespoons chopped fresh flat leaf parsley
- 1 head cauliflower, cut into florets (about 2 lbs.)
- kosher salt
- fresh black pepper
- 1 medium onion, diced
- 1 pinch saffron
- 1 cup crushed tomatoes
- 1/4 cup chopped black kalamata olive
- 1In a small, dry skillet over medium low heat, toast the pine nuts, shaking constantly, until they are lightly toasted, about 2 minutes. Set aside.
- 2Tear the bread into pieces and put them into a food processor.
- 3Process until you have coarse crumbs, about 30 seconds.
- 4Transfer to a small bowl, drizzle with 3 tablespoons of the olive oil, mix well, and toss with 1 tablespoon of the parsley. Set aside.
- 5Heat the oven to 375ºF.
- 6In an ovenproof, large skillet (or a regular skillet, but you'll have to transfer the mixture to an ovenproof dish, so prepare a 9x9 shallow baking dish), heat 2 tablespoons of olive oil over medium heat.
- 7Add the cauliflower and saute until it begins to soften, about 5 minutes.
- 8Season to taste with salt and pepper and continue to cook until the cauliflower is deep golden brown, but still firm, about 7-10 minutes.
- 9Transfer the cauliflower to a bowl.
- 10Add the remaining tablespoon of olive oil to the pan and add the onion.
- 11Saute until soft and golden, about 5 minutes.
- 12Add the saffron and stir to combine.
- 13Add the tomatoes and olives and simmer over medium-low heat until the sauce thickens, about 5 minutes.
- 14Remove from the heat, fold in the cauliflower, the pine nuts, the remaining parsley.
- 15If the skillet isn't ovenproof, pour the mixture into your prepared dish.
- 16Sprinkle the breadcrumb mixture over the top.
- 17Bake until heated through and the flavors have had a chance to combine, about 15-20 minutes.
- 18Serve hot.
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Nutritional Facts for Gratin of Cauliflower, Tomato, Pine Nuts & Saffron
Serving Size: 1 (190 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 377.2
- Calories from Fat 252
- Total Fat 28.0 g
- Saturated Fat 3.5 g
- Cholesterol 0.0 mg
- Sodium 430.7 mg
- Total Carbohydrate 28.9 g
- Dietary Fiber 6.1 g
- Sugars 8.4 g
- Protein 6.8 g
The following items or measurements are not included: