GRATIN OF SAUTEED CAULIFLOWER, TOMATO, PINE NUTS AND SAFFRON

GRATIN OF SAUTEED CAULIFLOWER, TOMATO, PINE NUTS AND SAFFRON image

Yield 5 servings

Number Of Ingredients 9

4 slices firm white sandwich bread, toasted, crusts trimmed
6 T evol
2 T parsley, chopped
1 small head cauliflower, but into florets about 3/4 inch
s and p
1 med onion, chopped
1 large pinch saffron
1 c canned crushed tomatoes
1/4 c dried currants

Steps:

1. Tear the bread slices into bite-size pieces and put them in a food processor. Process until you have coarse crumbs, about 30 seconds. Transfer to small bowl, drizzle with 3 T evol, mix well, and toss with 1 T chopped parsley. 2. Heat oven to 375. In ovenproof 12 in skillet, heat 2 T evol over med heat. Add the cauliflower and saute about 5 min. Season with s and p and continue sauteeing until deep golden brown and tender but still firm (about 7 min). Transfer to a small bowl. 3. Add remaining 1 T evol to the skillet, still over med. heat. Add onion and saute until golden brown, 5-8 min. Add the saffron and stir to combine. Add the tomatoes and currants and simmer over med-low heat until sauce thickens and the currants plump, about 5 min. Remove from the heat and fold in the cauliflower, pine nuts and remaining 1 T parsley. Transfer toe mixture to a med baking dish or gratin. (or use skillet if ovenproof) 4. Sprinkle the cauliflower with the breadcrumbs. Bake to heat through and meld flavors, 15-20 min. Serve hot.