Gratin of Sautéed Cauliflower, Tomato, Pine Nuts & Saffron

Gratin of Sautéed Cauliflower, Tomato, Pine Nuts & Saffron
Photo by Scott Phillips

Ingredients

  • ¼ cup pine nuts
  • 1 small head cauliflower (about 2 lb.), cut into medium florets (about ¾ inch at the widest point)
  • Kosher salt and freshly ground black pepper
  • 1 large pinch saffron (about 25 threads)
  • 1 cup canned crushed tomatoes
  • 6 Tbs. olive oil
  • 1 medium onion, chopped
  • + 3 more ingredients
    • 4 slices firm white sandwich bread, toasted and crusts trimmed
    • 2 Tbs. chopped fresh flat-leaf parsley
    • ¼ cup dried currants

In a small, dry skillet, toast the pine nuts over medium-low heat, shaking the pan frequently, until fragrant and lightly toasted, about 2 minutes. Transfer to a small bowl. Tear the toasted bread slices into bite-size pieces and put them in a food processor. Process until you have coarse crumbs...

View full recipe at Fine Cooking

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