Saffron-Infused Cauliflower Gratin with Tomato and Pine Nuts
This exquisite Saffron-Infused Cauliflower Gratin is not only a delightful twist on traditional cauliflower dishes but also a stunning centerpiece for any dining table. Combining tender cauliflower florets with vibrant crushed tomatoes and earthy pine nuts, this recipe brings a symphony of flavors and textures. The subtle warmth of saffron ties each ingredient together, while the crispy breadcrumb topping adds a satisfying crunch. Perfectly paired with lamb or any braised meat, this gratin is bound to impress your guests and elevate your culinary repertoire.
5
Servings
N/A
Calories
11
Ingredients
Ingredients
pine nuts
1/4 cup (toasted)
firm white bread
4 slices (toasted and crusts removed)
olive oil
6 tablespoons (divided)
flat-leaf parsley
2 tablespoons (chopped)
cauliflower
1 head (cut into florets (about 2 lbs.))
kosher salt
to taste
fresh black pepper
to taste
onion
1 medium (diced)
saffron
1 pinch
crushed tomatoes
1 cup
black kalamata olives
1/4 cup (chopped)
Instructions
1
Preheat the oven to 375°F (190°C).
2
In a small, dry skillet over medium-low heat, toast the pine nuts, shaking constantly until lightly golden, about 2 minutes. Set aside.
3
Tear the toasted bread into pieces, place them in a food processor, and process until you achieve coarse crumbs, about 30 seconds.
4
Transfer the breadcrumbs to a bowl. Drizzle with 3 tablespoons of olive oil, mix well, and toss with 1 tablespoon of chopped parsley. Set aside.
5
In a large ovenproof skillet, heat 2 tablespoons of the olive oil over medium heat. Add cauliflower florets and sauté until they begin to soften, about 5 minutes.
6
Season with kosher salt and freshly ground pepper. Continue cooking until the cauliflower is deep golden brown yet firm, approximately 7-10 minutes more, then transfer to a bowl.
7
In the same skillet, drizzle in the remaining 1 tablespoon of olive oil and add the diced onion. Sauté until soft and golden, about 5 minutes.
8
Sprinkle the saffron over the onions and stir to combine, then add crushed tomatoes and chopped olives. Simmer over medium-low heat until the sauce thickens, about 5 minutes.
9
Remove from heat and gently fold in the sautéed cauliflower, toasted pine nuts, and remaining parsley. If your skillet is not ovenproof, transfer the mixture to a prepared 9x9 shallow baking dish.
10
Evenly sprinkle the breadcrumb mixture over the top of the cauliflower mixture.
11
Bake in the preheated oven until heated through and flavors meld, about 15-20 minutes.
12
Serve hot and enjoy this hearty gratin alongside your favorite braised meats.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Saffron-Infused Cauliflower Gratin?
It is an exquisite cauliflower dish that combines tender florets with crushed tomatoes, earthy pine nuts, and the subtle warmth of saffron, finished with a crispy breadcrumb topping.
How many servings does this recipe provide?
This recipe yields 5 servings.
What are the primary ingredients in this cauliflower gratin?
The main ingredients include a head of cauliflower, pine nuts, firm white bread, olive oil, flat-leaf parsley, onion, saffron, crushed tomatoes, and black kalamata olives.
Is this dish suitable for vegetarians?
Yes, this Saffron-Infused Cauliflower Gratin is a vegetarian dish.
What temperature should the oven be set to?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
How do I prepare the breadcrumb topping?
Tear toasted white bread into pieces, process into coarse crumbs in a food processor, then mix with olive oil and chopped parsley.
How do I toast the pine nuts?
Toast the pine nuts in a dry skillet over medium-low heat for about 2 minutes while shaking constantly until they are lightly golden.
How much cauliflower is needed for this recipe?
You need one head of cauliflower, which should weigh approximately 2 pounds, cut into florets.
How long do I sauté the cauliflower?
Saut) the florets for about 5 minutes to soften, then continue for another 7 to 10 minutes until they are deep golden brown yet firm.
What flavor does saffron add to the gratin?
Saffron provides a subtle warmth and a distinct floral aroma that ties all the earthy and acidic ingredients together.
What type of olives are used in this recipe?
The recipe specifies 1/4 cup of chopped black kalamata olives.
How do I make the tomato sauce base?
Saut) diced onions until golden, stir in saffron, then add crushed tomatoes and chopped olives, simmering until the mixture thickens.
How long should the tomato and onion sauce simmer?
The sauce should simmer over medium-low heat for approximately 5 minutes.
Do I need to use an ovenproof skillet?
While an ovenproof skillet allows for a one-pan process, you can transfer the mixture to a 9x9 shallow baking dish if your skillet is not oven-safe.
How long does the gratin need to bake?
Bake the assembled gratin for 15 to 20 minutes in the preheated oven.
What dishes pair well with this cauliflower gratin?
It is perfectly paired with lamb or any braised meat dishes.
Is this a healthy recipe?
Yes, it is tagged as a healthy side dish featuring nutrient-rich cauliflower and heart-healthy olive oil and pine nuts.
How do I achieve the best texture for the cauliflower?
Ensure you saut) it until it is deep golden brown but still firm before adding it to the sauce and baking.
Can I use different types of bread for the crumbs?
The recipe recommends firm white bread with crusts removed for the best results.
How much olive oil is used in total?
A total of 6 tablespoons of olive oil is used, divided among the breadcrumbs, cauliflower, and onions.
What is the recommended size for the baking dish?
A 9x9 inch shallow baking dish is the suggested size for this recipe.
Can I use fresh parsley?
Yes, the recipe calls for 2 tablespoons of chopped flat-leaf parsley.
What seasonings are used?
The dish is seasoned with kosher salt and freshly ground black pepper to taste.
What is the texture of the finished dish?
The dish features tender cauliflower florets in a thick tomato sauce, topped with a crunchy breadcrumb layer.
Is this recipe considered Mediterranean cuisine?
Yes, with ingredients like saffron, pine nuts, olives, and olive oil, it fits the Mediterranean profile.
How should the onions be cut?
The recipe calls for one medium onion to be diced.
How do I ensure the breadcrumbs are crispy?
Drizzling the coarse crumbs with 3 tablespoons of olive oil before baking ensures they become golden and crunchy.
When do I add the pine nuts to the mixture?
Gently fold the toasted pine nuts into the cauliflower and tomato mixture before topping with breadcrumbs.
Can I prepare the ingredients in advance?
Yes, you can toast the pine nuts and prepare the breadcrumbs ahead of time to speed up the assembly process.
How should this gratin be served?
It should be served hot, ideally straight from the oven as a hearty side dish.