Cauliflower Au Gratin

Cauliflower Au Gratin Recipe

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Wendee Bauer


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!

★★★★★ 2 votes


4 Tbsp
olive oil
1 Tbsp
anchovy paste
1 Tbsp
drained capers
4 clove
garlic, thickly sliced
1 1/2 tsp
fresh rosemary, chopped
1/4 tsp
red pepper flakes
1/8 tsp
black pepper
1 Tbsp
fresh italian parsley, plus 1 tsp.
1 lb
cauliflower florets, cut into 1 inch pieces, parboiled for 3-4 minutes and patted dry
3 Tbsp
italian bread crumbs
3 Tbsp
freshly grated pecorino romano cheese


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.
2Toss cauliflower into the pan and stir to coat well. Cook for 2 minutes on each side to brown.
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.
4Note - Cauliflower can be parboiled and refridgerated the day before to save time.

About Cauliflower Au Gratin

Course/Dish: Vegetables
Regional Style: Italian
Hashtags: #sides, #cauliflower