roasted cauliflower gratin
Roasted cauliflower gratin lets the taste of caulflower shine through. Salty. Briny. A bit spicy. Just good.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
- 2-2 1/2 lbs cauliflower - cut into large florets (think 2 bites)
- 4 large shallots or 1 medium onion - diced to make about a cup
- 2-3 cloves garlic - minced
- 1/2 tsp anchovy paste - optional
- 12 oil cured black olives - regular kalamata will do in a pinch, chopped, plus a few for on top
- 1/2 tsp crushed red chili - or less if you don't like spicy
- 2 Tbsp minced fresh Italian parsley
- 3 Tbsp olive oil
- 3/4 cups grated pecorino romano
- 6 oz shredded friulano or mozzarella in a pinch
Pre-heat your oven to 375F.
Spread the florets on a baking sheet. Drizzle olive oil and toss to coat the cauliflower.
Roast about 30-35 minutes. You want them soft, not mushy. They will cook a little more in the gratin.
While the cauliflower roasts, heat a frying pan over medium low heat.
Add 1 Tbsp olive oil and cook the shallots/onions until soft.
Add the garlic, chili flakes and anchovy paste if you are using it and cook one minute more.
Toss the roasted cauliflower, onion mixture, parsley, olives and 1/2 cup of pecorino romano in a large bowl.
Combine the shredded friulano and the remaining pecorino.
Transfer to a shallow oven proof baking dish, spread the cheese mix and olives overtop and cook for 25-30 minutes. You want the cheese nicely browned and the cauliflower tender.
Serving: 4g | Calories: 412kcal | Carbohydrates: 21g | Protein: 23g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 861mg | Potassium: 997mg | Fiber: 6g | Sugar: 8g | Vitamin A: 730IU | Vitamin C: 141.7mg | Calcium: 506mg | Iron: 2.1mg