Sicilian Cauliflower And Black Olive Gratin Recipes

SICILIAN CAULIFLOWER AND BLACK OLIVE GRATIN

Steps:

• Break up the cauliflower into small florets while you bring a large pot of water to a boil. Salt the water generously and drop in the cauliflower. Boil 5 minutes while you fill a bowl with ice and water. Transfer the cauliflower to the ice water, let sit for a couple of minutes, then drain and place on paper towels.
• Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin dish. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 3 minutes, and add a pinch of salt and the garlic. Cook, stirring, for about 30 seconds, until fragrant and translucent. Remove from the heat and stir in the olives.
• Place the cauliflower in the baking dish and add the onion and olive mixture, the remaining olive oil, the parsley and half the cheese. Season to taste with salt and pepper and stir together well. Spread out in the dish and sprinkle the remaining cheese on top.
• Bake in the preheated oven for 25 to 30 minutes, until the cheese is nicely browned. Serve hot or warm.

SICILIAN CAULIFLOWER AND BLACK OLIVE GRATIN

Steps:

• 1. Break up the cauliflower into small florets while you bring a large pot of water to a boil. Salt the water generously and drop in the cauliflower. Boil 5 minutes while you fill a bowl with ice and water. Transfer the cauliflower to the ice water, let sit for a couple of minutes, then drain and place on paper towels. 2. Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin dish. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 3 minutes, and add a pinch of salt and the garlic. Cook, stirring, for about 30 seconds, until fragrant and translucent. Remove from the heat and stir in the olives. 3. Place the cauliflower in the baking dish and add the onion and olive mixture, the remaining olive oil, the parsley and half the cheese. Season to taste with salt and pepper and stir together well. Spread out in the dish and sprinkle the remaining cheese on top. 4. Bake in the preheated oven for 25 to 30 minutes, until the cheese is nicely browned. Serve hot or warm. Yield: Serves 6 Advance preparation: The cauliflower can be cooked and refrigerated for up to three days. The dish can be prepared through Step 2 several hours before assembling the gratin. Hold on top of the stove or in the refrigerator. Nutritional information per serving: 177 calories; 13 grams fat; 3 grams saturated fat; 1 gram polyunsaturated fat; 7 grams monounsaturated fat; 9 milligrams cholesterol; 9 grams carbohydrates; 3 grams dietary fiber; 377 milligrams sodium (does not include salt to taste); 7 grams protein

SICILIAN ROASTED CAULIFLOWER

Steps:

• Spread olive oil onto baking dish.
• Spread chopped cauliflower on baking dish and coat with olive oil already on dish.
• Put chopped olives, anchovies & garlic on cauliflower.
• Broil at 450° and check every 5-10 minutes Will not take much longer than 15 minute (Unless you like your cauliflower BLACK).
• Take out of oven and toss in salads, eat straight or use as a side dish!

CAULIFLOWER AND BLACK OLIVE GRATIN

Steps:

• 1. Break up the cauliflower into small florets while you bring a large pot of water to a boil. Salt the water generously and drop in the cauliflower. Boil 5 minutes while you fill a bowl with ice and water. Transfer the cauliflower to the ice water, let sit for a couple of minutes, then drain and place on paper towels.
• 2. Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin dish. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 3 minutes, and add a pinch of salt and the garlic. Cook, stirring, for about 30 seconds, until fragrant and translucent. Remove from the heat and stir in the olives.
• Place the cauliflower in the baking dish and add the onion and olive mixture, the remaining olive oil, the parsley and half the cheese. Season to taste with salt and pepper and stir together well. Spread out in the dish and sprinkle the remaining cheese on top.
• Bake in the preheated oven for 25 to 30 minutes, until the cheese is nicely browned. Serve hot or warm.
• Advance preparation: The cauliflower can be cooked and refrigerated for up to three days. The dish can be prepared through Step 2 several hours before assembling the gratin. Hold on top of the stove or in the refrigerator.

SICILIAN CAULIFLOWER SALAD

Steps:

• Bring 3 quarts of water to a boil. Drop in the cauliflower florets and 2 tablespoons of the salt; cook until tender-crisp, about 3 minutes, then drain and shock in ice water; drain again.
• Place the cauliflower florets in a bowl. Add the remaining 1/2 teaspoon of salt, the vinegar, olive oil, pepper, olives, capers, gherkins, parsley, and anchovies, and set aside to marinate, tossing once in a while, for 1 hour to 6 hours at room temperature.
• Sprinkle with the hard-boiled eggs and enjoy. Serves 6.