Gratin of Cauliflower, Tomato, Pine Nuts & Saffron

Recipe by P48422
READY IN: 50mins




  • 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.