Ingredients
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
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