cauliflower au gratin
(2 ratings)
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I consider the posting of this recipe a team effort! Thank you Laurie Roberts for your detective work!! :) This recipe came from a PBS cooking show from years ago. The chef was Italian and his name was Nick Stellino. I've made this recipe several times in the past, but not recently. That will be changing!
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(2 ratings)
Ingredients For cauliflower au gratin
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4 Tbspolive oil
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1 Tbspanchovy paste
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1 Tbspdrained capers
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4 clovegarlic, thickly sliced
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1 1/2 tspfresh rosemary, chopped
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1/4 tspred pepper flakes
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1/8 tspblack pepper
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1 Tbspfresh italian parsley, plus 1 tsp.
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1 lbcauliflower florets, cut into 1 inch pieces, parboiled for 3-4 minutes and patted dry
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3 Tbspitalian bread crumbs
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3 Tbspfreshly grated pecorino romano cheese
How To Make cauliflower au gratin
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1Preheat broiler. Heat olive oil in a large saute pan on medium high until sizzling, about 2 minutes. Add anchovy paste, capers, garlic, rosemary, red pepper flakes, black pepper and 1 Tbsp of parsley. Cook for 2-3 minutes, until garlic is browned.
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2Toss cauliflower into the pan and stir to coat well. Cook for 2 minutes on each side to brown.
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3Transfer cauliflower to small 8x8 baking dish. Combine bread crumbs and cheese and sprinkle over cauliflower. Place under broiler for 5-6 minutes, until bread crumbs and cheese are browned. Srinkle with remaining parsley right before serving.
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4Note - Cauliflower can be parboiled and refridgerated the day before to save time.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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