Adapted from a Martha Rose Shulman recipe, this went down a treat with a distracted Meredith, a moving target the other day with her mind on the Bells of St. Martin and their imminent relocation.
I like both the convenience and look of Gratins.
They often involve pre-cooked ingredients so the final stage is a simple matter of heating through which means you can do an assembly job beforehand, heat the oven and hey presto!
There’s a section on them in my new cookbook, Mediterranean Cooking for Diabetics, out March 3rd in the UK, August 3rd in the USA.
(Photos by Meredith, Available for pre-order)
The juicy black olives lend depth and mystery to this simple dish.
“You are kidding me–cauliflowers bring mystery?!”
OK then–“lend an exotic twist.…”
1 medium cauliflower–broken up into bite size florets
3 tbs olive oil
1 medium onion–chopped
2 cloves garlic–pulped with a pinch of salt
a dozen or so, juicy black olives preserved in oil–stoned and halved
2 tbs parsley–chopped fine
4 tbs grated parmesan OR 2tbs each of parmesan and pecorino (if you use pecorino, keep in mind that it is quite salty.)
2 tbs wholewheat breadcrumbs
Preheat oven to 190c
Steam the cauliflower florets to your taste in tenderness–I like them a bit firm.
Set aside.
Heat the oil in a frying pan and sauté the onion until soft and browned a little–about five minutes
Add the pulped garlic and the parsley and cook for another couple of minutes.
Turn off the heat and mix in the olives.
Add the cauliflower to the pan and turn it over in the mix–seasoning as you go with salt and pepper.
Sprinkle over half the cheese and turn it over.
Taste for seasoning.
Turn this into a shallow gratin dish.
Mix the remaining cheese with the breadcrumbs and sprinkle over a tablespoon of olive oil
Uncooked
Place in the middle of the oven for about 20 minutes.
It should come out sizzling quietly and nicely browned on top.
We had it with sautéed brussel sprouts.
Not the most photogenic dish, but scores high on taste and suitable for vegetarians.
Robin, This recipe is very similar to a dish my Hungarian grandmother used to make! Delicious!
I like cauliflower so I will try this recipe. I am diabetic so I will look for your book here in the USA.
Hope you find it, Virginie.
I must confess I don’t like the smell of cauliflowers, but I often eat them because the taste is good and they are healthy. I’ll try your recipe, especially because I like olives!
Hi Robin. This recipe is one that will appeal to Neal – he is an olive lover! I’ll have to keep it in mind for the cooler weather, as we are experiencing some hot humid weather at the moment.
I should probably have gleaned this information already, but how do you go about pre-ordering your new cookbook?
We both send our regards to you and Meredith xxxx
Hello Pam. Not sure about Australia and the book–I’ll have to enquire. Very best to you and Neal.
Hi Robin! So glad you were able to buy the church, bells or no bells! I made this cauliflower gratin tonight. Delicious. We like it as well as your broccoli with tomato sauce – a favorite of mine! Lucky you to enjoy spring – we still have lots of snow!
Betsy, Hi! Two of my favorites too, and nicely different. Trust you are both well.
I came home on a snowy day here in Pennsylvania and read your recipe. Having the ingredients on hand I made it. Wow, what an incredible flavor. I didn’t know cauliflower could taste so good. I did substitute the Parmesan for a well aged organic cheddar cheese.
So happy to hear it worked, Molly.