Cauliflower and Tomato Gratin

Side

Difficulty: Easy Servings: 6 Source:

Ingredients

Cauliflower and tomato gratin

1/4 cup (60ml) olive oil

1 kilogram cauliflower cut into small florets

2 medium onions (300g) chopped finely

3 clove garlic crushed

1/2 teaspoon saffron threads

800 gram canned diced tomatoes

1/4 cup (40g) currants

200 gram tuscan cabbage (cavalo nero) shredded

1/4 cup coarsely chopped fresh flat-leaf parsley

Topping

250 gram spelt or wholegrain bread torn coarsely

1/4 cup (35g) pine nuts

1/4 cup (35g) sunflower seeds

1/4 cup (50g) pepitas (pumpkin seeds)

2 tablespoon sesame seeds

1/2 cup (40g) grated pecorino cheese

1 clove garlic chopped

1/4 cup (60ml) olive oil

Directions

Cauliflower and tomato gratin

Preheat oven to 180°C

Heat 2 tablespoons of the oil in a large deep, frying pan over medium heat, cook cauliflower, covered, stirring occasionally, 6 minutes or until starting to colour. Remove from pan.

Heat remaining oil in same pan, cook onion and garlic, covered, stirring occasionally, 3 minutes.

Add saffron, tomatoes and currants, bring to a simmer.

Return cauliflower to pan with cabbage and parsley, cook, stirring, until the cabbage just wilts. Season to taste.

Spoon cauliflower mixture into a 3-litre (12-cup) ovenproof dish, cover evenly with topping mixture.

Bake 35 minutes or until topping is crisp and golden.

Topping Toss all ingredients in a medium bowl.

Notes

Numerous studies have shown members of the brassica family, which includes tuscan cabbage and cauliflower, offer some protection against cancers and heart disease, as well as age-related processes. Pecorino is a hard Italian sheep's milk cheese similar to parmesan, which may be used instead.