Cauliflower and Black Olive Gratin

Today's post for winter friendly Cauliflower and Black Olive Gratin probably seems a bit out of place if your address lies close to the 120 longitudinal line.  However if you inhabit a locale in the southern hemisphere where the weather is cooling off or you're indifferent about turning your oven on in the summertime then this is the recipe for you! So if you are still with me read on about this scrumptious concoction.

Many people are familiar with potatoes au gratin a mix of scalloped spuds bathed in cheese, and creme then baked to golden brown perfection. While this recipe is very good I have two problems with it. 1 I'm not a big potato fan unless they're thinly sliced into matchsticks and deep fried; 2. This recipe is loaded with lipids.

Cue Cauliflower and Black Olive Gratin. The pedestrian potato is replaced with crunchy, delicious cauliflower and the fat is drastically reduced by replacing cheese with flavorful olives, garlic and parsley. The dish is then finished off with a sprinkling of Parmesan and baked until the cheese achieves a lovely golden tan. Now if you've been searching for a fantastic way to prepare cauliflower or, a delicious and healthy alternative to potatoes au gratin, or if you just love cauliflower make this now.

Cauliflower and Black Olive Gratin

Originally published in the New York Times January 8, 2013

by Martha Rose Shulman

1 generous head green or white cauliflower (2 to 2 1/2 pounds)
Salt
1 small onion, finely chopped
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
16 imported oil-cured black olives, pitted and cut in half
2 tablespoons minced fresh parsley
Freshly ground pepper
1/2 cup freshly grated Pecorino or Parmesan, or a combination

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