SIDE ESSENTIALS: CHEESY CAULIFLOWER GRATIN

Side Essentials: Cheesy Cauliflower Gratin image

Provided by Andy Anderson ! @ThePretentiousChef

Number Of Ingredients 11

PLAN/PURCHASE
1 large head of cauliflower
1/2 medium yellow onion, finely chopped
1 tablespoon(s) olive oil, extra virgin
1 tablespoon(s) sweet butter, unsalted
1 clove(s) garlic, minced
15 - 20 large black olives, pitted, and sliced in half
1/4 cup(s) pecorino romano, freshly grated
1/4 cup(s) parmesan, freshly grated
1/4 cup(s) panko breadcrumbs
- black pepper, freshly ground, to taste

Steps:

PREP/PREPARE
Gather your Ingredients (mise en place).
Place a rack in the middle position, and preheat the oven to 375f (190c).
Cut or break up the cauliflower into small florets.
Blanch the cauliflower by dropping it into boiling salted water for 3 - 4 minutes.
Then plunge it into a bowl of ice water.
Once cool, remove from the ice water and drain on paper towels.
Heat up the oil and butter in a sauté pan over medium heat.
Add the onions, and cook until tender, but not browned, about 3 - 5 minutes.
Add the garlic, and cook until fragrant, about 60 seconds.
Add the olives to the pan, and remove from the heat.
Add the reserved cauliflower, Pecorino Romano, and then mix to combine.
Chef's Note: At this point, season the dish with pepper, to taste.
Chef's Tip: Since Pecorino Romano is a very salty cheese, you will probably not need any extra salt in this dish. You might, however, add a bit more heat (red pepper, cayenne), when the temps begin to drop.
Coat a baking dish with a bit of oil, and add the mixture, spreading out evenly. Mix the panko breadcrumbs with the Parmesan cheese, and add to the top.
Add to the preheated oven, and bake for 20 -25 minutes, or until the panko/cheese topping begins to turn a yummy brown.
PLATE/PRESENT
Serve nice and hot with your favorite dishes... Beef, fish, poultry; it is up to you. Enjoy.
Keep the faith, and keep cooking.