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    You are in: Home / Recipes / Gratin of Cauliflower, Tomato, Pine Nuts & Saffron Recipe
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    Gratin of Cauliflower, Tomato, Pine Nuts & Saffron

    Gratin of Cauliflower, Tomato, Pine Nuts & Saffron. Photo by HeatherFeather

    1/1 Photo of Gratin of Cauliflower, Tomato, Pine Nuts & Saffron

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    P4's Note:

    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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    Units: US | Metric


    1. 1
      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.
    2. 2
      Tear the bread into pieces and put them into a food processor.
    3. 3
      Process until you have coarse crumbs, about 30 seconds.
    4. 4
      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.
    5. 5
      Heat the oven to 375ºF.
    6. 6
      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.
    7. 7
      Add the cauliflower and saute until it begins to soften, about 5 minutes.
    8. 8
      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.
    9. 9
      Transfer the cauliflower to a bowl.
    10. 10
      Add the remaining tablespoon of olive oil to the pan and add the onion.
    11. 11
      Saute until soft and golden, about 5 minutes.
    12. 12
      Add the saffron and stir to combine.
    13. 13
      Add the tomatoes and olives and simmer over medium-low heat until the sauce thickens, about 5 minutes.
    14. 14
      Remove from the heat, fold in the cauliflower, the pine nuts, the remaining parsley.
    15. 15
      If the skillet isn't ovenproof, pour the mixture into your prepared dish.
    16. 16
      Sprinkle the breadcrumb mixture over the top.
    17. 17
      Bake until heated through and the flavors have had a chance to combine, about 15-20 minutes.
    18. 18
      Serve hot.

    Ratings & Reviews:

    • on October 01, 2003


      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 16, 2008

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 18, 2004


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    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:

    crushed tomatoes

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