Italian

gratin of sautéed cauliflower, tomato,
pine nuts & saffron
S e r v e s 5
1/4
cup pine nuts
4 slices firm white sandwich
bread, toasted and crusts
trimmed
6 Tbs. olive oil
2 Tbs. chopped fresh flat-leaf
parsley
1 small head cauliflower (about
2 lb.), cut into medium florets
(about 3/4 inch at the widest
point)
Coarse salt and freshly ground
black pepper
1 medium onion, chopped
1 large pinch saffron (about
25 threads)
1 cup canned crushed tomatoes
1/4
cup dried currants
Inspired by the flavors of Sicily, this side dish is our answer to the usual
smothered-in-cheese gratin. Serve with braised lamb and a simple,
hearty salad.
1. In a small, dry skillet, toast the pine nuts over medium-low heat, shaking the
pan frequently, until fragrant and lightly toasted, about 2 minutes. Transfer to
a small bowl.
2. Tear the toasted bread slices into bite-size pieces and put them in a food
processor. Process until you have coarse crumbs, about 30 seconds. Transfer
to a small bowl, drizzle with 3 Tbs. of the olive oil, mix well, and toss with 1 Tbs.
of the chopped parsley.
3. Heat the oven to 375°F. In a 12-inch skillet (preferably ovenproof), heat
2 Tbs. of the olive oil over medium heat. Add the cauliflower and sauté until it
begins to soften, about 5 minutes. Season with salt and pepper and continue
sautéing until the cauliflower is deep golden brown and tender but still firm,
7 to 10 minutes. Transfer the cauliflower to a small bowl.
4. Add the remaining 1 Tbs. olive oil to the skillet, still over medium heat. Add
the onion and sauté until golden brown, 5 to 8 minutes. Add the saffron and
stir to combine. Add the tomatoes and currants and simmer over mediumlow
heat until the sauce thickens and the currants plump, about 5 minutes.
Remove from the heat and fold in the cauliflower, pine nuts, and remaining
1 Tbs. parsley. If the skillet isn’t ovenproof, transfer the mixture to a 9x9-inch
shallow baking dish or a medium gratin dish.
5. Sprinkle the cauliflower with the breadcrumbs. Bake to heat through and
meld flavors, 15 to 20 minutes. Serve hot. —Peter Hoffman
PER SERVING: 330 CALORIES | 9G PROTEIN | 34G CARB | 21G TOTAL FAT | 3G SAT FAT |
14G MONO FAT | 4G POLY FAT | 0MG CHOL | 430MG SODIUM | 8G FIBER
how to cut
cauliflower
For many cooks, cauliflower’s awkward
shape can pose a challenge. This, too,
has a solution. After trimming back the
leaves, use the tip of a small chef’s knife
(a sturdy, sharp paring knife will also do)
to cut around the main stem and free as
many large branches as possible. Then
follow the growth pattern along the stem
of each floret, severing smaller branches
as opposed to just slicing through the
floret. Don’t cut directly through the
“flower.”—instead, preserve the natural,
curving form of the florets by cutting
through the stem part of the buds and
then snapping them apart.
206 s i d e s