Roasted Cauliflower Gratin with Olives

2-2 1/2 lbs cauliflower – cut into large florets (think 2 bites)
4 large shallots or 1 medium onion – diced to make about a cup
2-3 cloves garlic – minced
1/2 tsp anchovy paste – optional
12 oil cured black olives – regular kalamata will do in a pinch, chopped, plus a few for on top
1/2 tsp crushed red chili – or less if you don’t like spicy
2 Tbsp minced fresh Italian parsley
3 Tbsp olive oil
3/4 cups grated pecorino romano
6 oz shredded friulano or mozzarella in a pinch

Pre-heat your oven to 375F.

Spread the florets on a baking sheet. Drizzle olive oil and toss to coat the cauliflower.

Roast about 30-35 minutes. You want them soft, not mushy. They will cook a little more in the gratin.

While the cauliflower roasts, heat a frying pan over medium low heat.

Add 1 Tbsp olive oil and cook the shallots/onions until soft.

Add the garlic, chili flakes and anchovy paste if you are using it and cook one minute more.

Toss the roasted cauliflower, onion mixture, parsley, olives and 1/2 cup of pecorino romano in a large bowl.

Combine the shredded friulano and the remaining pecorino.

Transfer to a shallow oven proof baking dish, spread the cheese mix and olives overtop and cook for 25-30 minutes. You want the cheese nicely browned and the cauliflower tender.

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