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Sicilian Cauliflower and Black Olive Gratin, Ph D.
Ingredients
  • 1 generous head white cauliflower 2 1/2 pounds
  • Salt
  • 1 small onion finely chopped
  • 3 T. extra virgin olive oil or more
  • 4 cloves garlic minced
  • 1/2 sweet red bell pepper diced
  • 16 imported oil-curred black olives pitted and chopped Save a few whole olives for garnish.
  • 3 T. minced fresh parsley
  • Freshly ground pepper
  • 1 C. freshly-grated Parmesan
Instructions
  1. Break cauliflower into medium-sized florets, toss florets in a generous amount of olive oil with salt and pepper, and bake in a 375 degree F. oven for 10-15 minutes.
  2. Heat 1-2 T. olive oil in a large skillet.Sauté onion and red pepper over medium heat for approximately three minutes. Add a pinch of salt and the chopped garlic to the pan. Cook for about 30 seconds until the garlic is fragrant and translucent. Remove the pan from the heat and stir in the chopped olives.
  3. Using a large ceramic baking dish, place the cauliflower in the baking dish and add the onion and olive mixture. Stir in the remaining olive oil, the parsley and half the cheese. Season with salt and pepper to taste. Spread the mixture out on the baking dish and sprinkle the remaining cheese on the top.
  4. Bake in preheated oven for 25-30 minutes. Serve hot or warm.