cauliflower au gratin
(2 RATINGS)
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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Ingredients
- 4 tablespoons olive oil
- 1 tablespoon anchovy paste
- 1 tablespoon drained capers
- 4 cloves garlic, thickly sliced
- 1 1/2 teaspoons fresh rosemary, chopped
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon black pepper
- 1 tablespoon fresh italian parsley, plus 1 tsp.
- 1 pound cauliflower florets, cut into 1 inch pieces, parboiled for 3-4 minutes and patted dry
- 3 tablespoons italian bread crumbs
- 3 tablespoons freshly grated pecorino romano cheese
How To Make cauliflower au gratin
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Step 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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Step 2Toss cauliflower into the pan and stir to coat well. Cook for 2 minutes on each side to brown.
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Step 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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Step 4Note - Cauliflower can be parboiled and refridgerated the day before to save time.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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