Sicilian cauliflower and black olive gratin is a classic dish that combines the unique flavors of cauliflower, black olives, and a creamy sauce. It is a versatile dish that can be served as a main course or a side dish. The combination of the tender cauliflower, salty olives, and cheesy sauce creates a flavorful and satisfying meal that is sure to please everyone at the table.
Here are our top 5 tried and tested recipes!
SICILIAN CAULIFLOWER AND BLACK OLIVE GRATIN
The affinity that cauliflower has with black olives is seen throughout the Mediterranean, from Tunisia to Sicily to Apulia to Greece. This simple gratin from Sicily is traditionally made with green cauliflower, but the result is equally delicious and almost as pretty with the easier-to-obtain white variety.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 45m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Break up the cauliflower into small florets while you bring a large pot of water to a boil. Salt the water generously and drop in the cauliflower. Boil 5 minutes while you fill a bowl with ice and water. Transfer the cauliflower to the ice water, let sit for a couple of minutes, then drain and place on paper towels.
- Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin dish. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 3 minutes, and add a pinch of salt and the garlic. Cook, stirring, for about 30 seconds, until fragrant and translucent. Remove from the heat and stir in the olives.
- Place the cauliflower in the baking dish and add the onion and olive mixture, the remaining olive oil, the parsley and half the cheese. Season to taste with salt and pepper and stir together well. Spread out in the dish and sprinkle the remaining cheese on top.
- Bake in the preheated oven for 25 to 30 minutes, until the cheese is nicely browned. Serve hot or warm.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 491 milligrams, Sugar 4 grams
SICILIAN CAULIFLOWER AND BLACK OLIVE GRATIN
Categories Cauliflower
Number Of Ingredients 9
Steps:
- 1. Break up the cauliflower into small florets while you bring a large pot of water to a boil. Salt the water generously and drop in the cauliflower. Boil 5 minutes while you fill a bowl with ice and water. Transfer the cauliflower to the ice water, let sit for a couple of minutes, then drain and place on paper towels. 2. Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin dish. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 3 minutes, and add a pinch of salt and the garlic. Cook, stirring, for about 30 seconds, until fragrant and translucent. Remove from the heat and stir in the olives. 3. Place the cauliflower in the baking dish and add the onion and olive mixture, the remaining olive oil, the parsley and half the cheese. Season to taste with salt and pepper and stir together well. Spread out in the dish and sprinkle the remaining cheese on top. 4. Bake in the preheated oven for 25 to 30 minutes, until the cheese is nicely browned. Serve hot or warm. Yield: Serves 6 Advance preparation: The cauliflower can be cooked and refrigerated for up to three days. The dish can be prepared through Step 2 several hours before assembling the gratin. Hold on top of the stove or in the refrigerator. Nutritional information per serving: 177 calories; 13 grams fat; 3 grams saturated fat; 1 gram polyunsaturated fat; 7 grams monounsaturated fat; 9 milligrams cholesterol; 9 grams carbohydrates; 3 grams dietary fiber; 377 milligrams sodium (does not include salt to taste); 7 grams protein
SICILIAN ROASTED CAULIFLOWER
Make and share this Sicilian Roasted Cauliflower recipe from Food.com.
Provided by GG 38966
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Spread olive oil onto baking dish.
- Spread chopped cauliflower on baking dish and coat with olive oil already on dish.
- Put chopped olives, anchovies & garlic on cauliflower.
- Broil at 450° and check every 5-10 minutes Will not take much longer than 15 minute (Unless you like your cauliflower BLACK).
- Take out of oven and toss in salads, eat straight or use as a side dish!
Nutrition Facts : Calories 105.2, Fat 7, SaturatedFat 1, Cholesterol 4.5, Sodium 380.4, Carbohydrate 8.4, Fiber 3.2, Sugar 2.4, Protein 4
CAULIFLOWER AND BLACK OLIVE GRATIN
A Martha Rose Shulman (author of "The Very Best Recipes for Health")recipe from the NYTimes, published 1/08/2013. I use pitted Kalamatas and any mixture of dry cheeses I have available. Green or other colors of cauliflower can also be use.
Provided by zeldaz51
Categories Cauliflower
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 1. Break up the cauliflower into small florets while you bring a large pot of water to a boil. Salt the water generously and drop in the cauliflower. Boil 5 minutes while you fill a bowl with ice and water. Transfer the cauliflower to the ice water, let sit for a couple of minutes, then drain and place on paper towels.
- 2. Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin dish. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 3 minutes, and add a pinch of salt and the garlic. Cook, stirring, for about 30 seconds, until fragrant and translucent. Remove from the heat and stir in the olives.
- Place the cauliflower in the baking dish and add the onion and olive mixture, the remaining olive oil, the parsley and half the cheese. Season to taste with salt and pepper and stir together well. Spread out in the dish and sprinkle the remaining cheese on top.
- Bake in the preheated oven for 25 to 30 minutes, until the cheese is nicely browned. Serve hot or warm.
- Advance preparation: The cauliflower can be cooked and refrigerated for up to three days. The dish can be prepared through Step 2 several hours before assembling the gratin. Hold on top of the stove or in the refrigerator.
Nutrition Facts : Calories 135.4, Fat 10.6, SaturatedFat 2.6, Cholesterol 6, Sodium 208.1, Carbohydrate 7.9, Fiber 2.6, Sugar 2.4, Protein 4.1
SICILIAN CAULIFLOWER SALAD
Insalata del Rinforzo Its Italian name indicates that it is quite energizing (rinforzo means "reinforcement," as in nourishment.)
Provided by Phil Franco
Categories Cauliflower
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring 3 quarts of water to a boil. Drop in the cauliflower florets and 2 tablespoons of the salt; cook until tender-crisp, about 3 minutes, then drain and shock in ice water; drain again.
- Place the cauliflower florets in a bowl. Add the remaining 1/2 teaspoon of salt, the vinegar, olive oil, pepper, olives, capers, gherkins, parsley, and anchovies, and set aside to marinate, tossing once in a while, for 1 hour to 6 hours at room temperature.
- Sprinkle with the hard-boiled eggs and enjoy. Serves 6.
Nutrition Facts : Calories 178.5, Fat 15.6, SaturatedFat 2.5, Cholesterol 64.4, Sodium 2972.7, Carbohydrate 6.2, Fiber 2.6, Sugar 2.2, Protein 5
Tips:
- For the best flavor, use fresh cauliflower and black olives.
- If you don't have heavy cream, you can substitute milk or half-and-half.
- Grate the Parmesan cheese fresh for the best flavor and texture.
- Season the gratin to taste with salt, pepper, and garlic powder.
- Bake the gratin until it is golden brown and bubbly.
- Serve the gratin hot with a side salad or roasted vegetables.
Conclusion:
Sicilian Cauliflower and Black Olive Gratin is a delicious and easy-to-make side dish that is perfect for any occasion. It is packed with flavor and is sure to be a hit with everyone who tries it. So next time you are looking for a new side dish to try, give this gratin a try. You won't be disappointed!
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