Quote:
Originally posted by NotFromHere
Are there NO recipes without onions or eggs?
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Here's a newer Thanksgiving "classic" I started making a few years ago in an attempt to have a lighter option on the table.
I'm sure the onion could be omitted.
I didn't like cauliflower much until I realized how much better it tastes when it is roasted or sauteed like this. Now I oven-roast cauliflower with walnut oil, salt, and pepper all the time for a winter weekday dish.
Gratin of Sautéed Cauliflower, Tomato, Pine Nuts and Saffron
From
Fine Cooking, May 2002
Serves five.
¼ cup pine nuts
4 slices firm white sandwich bread, toasted and crusts trimmed
6 Tbs. olive oil
2 Tbs. chopped fresh flat-leaf parsley
1 small head cauliflower (about 2 lb.), cut into medium florets (about ¾ inch at the widest point)
Coarse salt and freshly group black pepper to taste
1 medium onion, chopped
1 large pinch saffron (about 25 threads)
1 cup canned crushed tomatoes
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 toaste, 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, about 30 seconds. Transfer to a small bowl, drizzle with 3 Tbs. of the olive oil, mix well, and toss with 1 Tbs. of the chopped parsley.
Heat the oven to 375°F. In a 12-inch skillet (preferably ovenproof), heat 2 Tbs. of the olive oil over medium heat. Add the cauliflower and sauté until it begins to soften, about 5 minutes. Season with salt and pepper and continue sautéeing until the cauliflower is deep golden brown and tender but still firm, another 7-10 minutes. Transfer cauliflower to a small bowl.
Add the remaining 1 Tbs. of oilive oil to the skillet, still over medium heat. Add the onion and sauté until golden brown, 5-8 minutes. Add the saffron and stir to combine. Add the tomatoes and currants and simmer over medium heat until the sauce thickens and the currants plump, about 5 minutes. Remove from heat and fold in the cauliflower, pinenuts, and remaining 1 Tbs. parsley. If the skillet isn’t ovenproof, transfer the mixture to a 9x9-inch shallow baking dish or a medium gratin dish.
Sprinkle to cauliflower with the breadcrumbs. Bake to heat through and meld flavors, 15-20 minutes. Serve hot.
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