Cauliflower and tomato gratin

  • 1 hr cooking
  • Serves 6
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Cauliflower and tomato gratin
  • 1/4 cup (60ml) olive oil
  • 1 kilogram cauliflower, cut into small florets
  • 2 medium onions (300g), chopped finely
  • 3 clove garlic, crushed
  • 1/2 teaspoon saffron threads
  • 800 gram canned diced tomatoes
  • 1/4 cup (40g) currants
  • 200 gram tuscan cabbage (cavalo nero), shredded
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 250 gram spelt or wholegrain bread, torn coarsely
  • 1/4 cup (35g) pine nuts
  • 1/4 cup (35g) sunflower seeds
  • 1/4 cup (50g) pepitas (pumpkin seeds)
  • 2 tablespoon sesame seeds
  • 1/2 cup (40g) grated pecorino cheese
  • 1 clove garlic, chopped
  • 1/4 cup (60ml) olive oil


Cauliflower and tomato gratin
  • 1
    Preheat oven to 180°C
  • 2
    Heat 2 tablespoons of the oil in a large deep, frying pan over medium heat, cook cauliflower, covered, stirring occasionally, 6 minutes or until starting to colour. Remove from pan.
  • 3
    Heat remaining oil in same pan, cook onion and garlic, covered, stirring occasionally, 3 minutes. Add saffron, tomatoes and currants, bring to a simmer. Return cauliflower to pan with cabbage and parsley, cook, stirring, until the cabbage just wilts. Season to taste.
  • 4
    Spoon cauliflower mixture into a 3-litre (12-cup) ovenproof dish, cover evenly with topping mixture. Bake 35 minutes or until topping is crisp and golden.
  • 5
    Toss all ingredients in a medium bowl.


Numerous studies have shown members of the brassica family, which includes tuscan cabbage and cauliflower, offer some protection against cancers and heart disease, as well as age-related processes. Pecorino is a hard Italian sheep's milk cheese similar to parmesan, which may be used instead.

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