Name: Cauliflower and tomato gratin
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 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; Topping; 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

Ingredients

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

Topping

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

Method

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.

Topping

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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