Cauliflower and Black Olive Gratin 6 servings 1 large head of cauliflower, broken into small florets Salt, taste 1 large shallot, finely chopped 3 tablespoons extra virgin olive oil 2 garlic cloves, minced 16 oil-cured black olives, pitted and cut in half 2 tablespoons minced parsley 1/2 cup freshly grated parmesan (or more to taste) Pepper, to taste

Cauliflower and Black Olive Gratin

Cauliflower and Black Olive Gratin

I made such an effort last week to eat so healthily – fruits and vegetables galore – only to end up with a nasty cold this weekend. Perhaps the weeks before that of traveling and celebrating the holidays have finally caught up with me. Oh well…I guess if there is a good time to get sick, this is it. I still have a couple weeks of break left (crazy, I know), so I’ve been resting like its my job.

I made this cauliflower and black olive gratin as part of a vegetable-heavy dinner last week. The recipe has been on my radar since it was published in The New York Times a year ago. How it took me so long to try it, I do not know, but I’m glad I finally did. I mostly stuck to the recipe, just substituting a shallot for the onion and simplifying the cauliflower cooking a bit.

Cauliflower and olives are a match made in heaven, especially when using these super briny oil-cured olives. I find them almost a little too intense to eat on their own, but I’d dare to say that they’re critical in this dish. The only thing I might do differently next time is add more cheese on top for a better crust. That way, there will be no fighting over the crispy pieces on top!

Cauliflower and Black Olive Gratin

Yield: 6 servings

Cauliflower and Black Olive Gratin

Slightly adapted from The New York Times

Ingredients

  • 1 large head of cauliflower, broken into small florets
  • Salt, taste
  • 1 large shallot, finely chopped
  • 3 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 16 oil-cured black olives, pitted and cut in half
  • 2 tablespoons minced parsley
  • 1/2 cup freshly grated parmesan (or more to taste)
  • Pepper, to taste

Instructions

  • Bring a large pot of water to a boil. Generously salt the water and add the cauliflower. Boil the cauliflower for five minutes, drain well, and set aside.
  • Preheat the oven to 375 degrees. Oil a 2 quart baking dish. Heat 1 tablespoon of the oil over medium heat in a large skillet. Add the shallot with a small pinch of salt. Cook until tender, about 3 minutes. Add the garlic and cook for another 30 seconds, or until fragrant. Remove from the heat and stir in the olives.
  • Add the cauliflower to the baking dish along with the shallot mixture, the remaining olive oil, the parsley, and half the cheese. Season to taste with salt and pepper. Mix well, spread out in the dish, and top with the remaining cheese.
  • Bake for 25 to 30 minutes, or until the cheese on top is lightly browned.
http://www.culinarycolleen.com/cauliflower-and-black-olive-gratin/

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