Thursday, August 12, 2010

cauliflower gratin

you will need: 2-quart baking dish, large skillet, small mixing bowl
yields 6 servings

10 cups cauliflower florets (fresh, frozen or steamer bags)
1/4 cup green olives, coarsely chopped
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1/4 cup extra-virgin olive oil, divided
2 cups (1/2 pound) shredded sharp Cheddar cheese, divided
1 cup bread crumbs (homemade or store-bought)
salt and pepper

preheat oven to 400 degrees.

spray baking dish with pam and set aside. steam cauliflower in the microwave for 5 minutes, or until soft.

in skillet, heat 2 tablespoons of oil over moderate heat. add garlic and red pepper. cook until fragrant; remove from heat. add cauliflower and olives. toss. fold half of cheese in with vegetables. transfer to baking dish and sprinkle with remaining cheese.

in bowl, combine crumbs with 2 tablespoons of oil and season with salt and pepper. sprinkle crumbs over cheese.

bake 12 minutes, until cheese is bubbling and crumbs are golden.

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