Prep 30 mins
Cook 20 mins
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.
- 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
- In a small, dry skillet over medium low heat, toast the pine nuts, shaking constantly, until they are lightly toasted, about 2 minutes. Set aside.
- Tear the bread into pieces and put them into a food processor.
- Process until you have coarse crumbs, about 30 seconds.
- Transfer to a small bowl, drizzle with 3 tablespoons of the olive oil, mix well, and toss with 1 tablespoon of the parsley. Set aside.
- Heat the oven to 375ºF.
- In 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.
- Add the cauliflower and saute until it begins to soften, about 5 minutes.
- Season to taste with salt and pepper and continue to cook until the cauliflower is deep golden brown, but still firm, about 7-10 minutes.
- Transfer the cauliflower to a bowl.
- Add the remaining tablespoon of olive oil to the pan and add the onion.
- Saute until soft and golden, about 5 minutes.
- Add the saffron and stir to combine.
- Add the tomatoes and olives and simmer over medium-low heat until the sauce thickens, about 5 minutes.
- Remove from the heat, fold in the cauliflower, the pine nuts, the remaining parsley.
- If the skillet isn't ovenproof, pour the mixture into your prepared dish.
- Sprinkle the breadcrumb mixture over the top.
- Bake until heated through and the flavors have had a chance to combine, about 15-20 minutes.
- Serve hot.
Tried this with lamb as suggested, we just bought one at the fair. It was so good in its original version that I decided to try it with shallots instead of onions and I think I like the original version best, the "boys" are still deciding. this is a come again taste. Thank you
I didn't follow the recipe with less than stellar results. I used dried whole wheat croutons, over-guessed how much made four slices of bread and then cut way back on the olive oil. No wonder it disappointed, huh? Now, Dh thought it was great even with my "artisitc license" but I recommend you stick with the recipe as written.
Well this was great! An delicious way to serve cauliflower - it takes on a nutty taste from the browning stage, and blends so well with the flavors in the sauce - especially the olives. My daughter even scooped up an extra helping. Highly accurate instructions to the minute.