Cauliflower Gratin with Tomatoes
Try this Cauliflower Gratin with Tomatoes recipe, or contribute your own.
Try this Cauliflower Gratin with Tomatoes recipe, or contribute your own.
- 1/4 teaspoon ground cinnamon
- 2 tablespoons chopped walnuts
- 1/4 cup grated parmesan
- 1 head of cauliflower broken into florets
- 2-3 tablespoons olive oil divided
- 1 small onion sliced not diced
- 2 small cloves of garlic pressed
- 2 teaspoons dried oregano or your favorite italian herb mix
- 15 oz can of diced tomatoes
- 2 tablespoons fresh chopped parsley
- Carbohydrate 10.0072524987748 g
- Cholesterol 22 mg
- Fat 15.9193499927057 g
- Fiber 2.7804500468907 g
- Protein 14.1554299970254 g
- Saturated Fat 4.85949449958361 g
- Serving Size 1 1 recipe (118g)
- Sodium 389.663499999753 mg
- Sugar 7.2268024518841 g
- Trans Fat 1.29362424931372 g
- Calories 230 calories
Step-by-step
- Steam cauliflower until tender crisp. About 5 mins in a steaming basket over simmering water, or you could use the microwave.
- Preheat oven to 425.
- In a large skillet, heat 2 tablespoons olive oil. Add the onions, cinnamon and oregano. Saute until the onions are tender, about 7 minutes. Add the garlic and tomatoes and simmer for another 5 minutes or so, until some of the liquid from the tomatoes is evaporated.
- Dump the onions and tomato mixture into a medium sized casserole dish, layer cauliflower on top, pushing some of the florets into the tomatoes. Sprinkle with Parmesan cheese and walnuts. Drizzle the remaining olive oil on top, if desired, and place in the oven for 15-20 minutes. Tomatoes will begin to bubble and cheese will melt become lightly toasted. You could even turn on the broiler for a minute or two to get a nice browning on top -- just watch the walnuts. They will burn quickly.
- Remove from oven, sprinkle with fresh parsley and serve.
Thirty minutes total time requires strict coordination between the stovetop and the 425 degree oven. Steaming the cauliflower florets takes precisely five minutes in a basket over simmering water. Watch for a tender-crisp texture so the vegetable holds its structure during baking. Slicing the onion rather than dicing it creates longer strands that interlock with the tomato sauce. Ground cinnamon and dried oregano join the onions in the skillet for seven minutes of initial sautéing. Cook the subsequent tomato mixture until excess moisture evaporates, roughly five minutes, preventing a watery gratin. Push the steamed florets directly into the simmering sauce inside the casserole dish before topping with Parmesan cheese and chopped walnuts. Walnuts scorch rapidly under high heat, so monitor the final fifteen to twenty minutes closely. Activating the broiler for two minutes accelerates browning but demands constant attention to protect the nuts from burning. Fresh parsley finishes the dish immediately upon extraction from the oven.
