Mediterranean-style cauliflower and potato gratin. A side dish with a rustic appearance and intense flavor, and an irresistibly delicious and persistent aroma.

This delicious and healthy dish conquers all vegetable lovers.

This recipe with cauliflower and potatoes has two intents: to give an extra idea to those who particularly love it and to convince those who do not to cook it this way!

In this recipe, you’ll find all the Mediterranean aromas that expertly blend with cauliflower, which generally has a decidedly pungent taste on its own.
This vegetarian side dish is extremely simple to prepare, you just need to choose a good cauliflower and you’re all set.

But how do you choose a good cauliflower? First, look at the color; the florets should be white, without any spots, the body should be fleshy and firm, and preferably still have the leaves attached to it.
Did you know that eating cauliflower not only improves health but also beauty because it protects the skin from free radicals and stimulates cell regeneration?

However, it is a vegetable that certainly deserves more opportunities in our diet. From a nutritional point of view, it is a rich source of vitamins, minerals, and powerful antioxidants.

A good source of iron, potassium, calcium, selenium, and magnesium, as well as vitamins A, C, E, K, and a good range of B vitamins, including folic acid.

This vegetable is truly the star of this delicious recipe, but other ingredients are also co-stars, offering their best: olives, capers, parmesan, cherry tomatoes, and potatoes all contribute excellently to making this vegetarian side dish a super side dish!

Since nothing is wasted in the kitchen, you can use the stem to make a vegetable puree or broth.

This dish can be cooked in both a traditional oven or an air fryer: both methods are described in the recipe.

It is perfectly vegan and can be prepared easily in an hour.

If you feel like trying it right away, here’s the list of ingredients.

Let’s head to the kitchen, but before we start cooking, I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page https://www.facebook.com/gustoamoreefantasie

Mediterranean-style cauliflower and potato gratin

Difficulty: Very Easy
Cost: Very Economical
Preparation time: 15 Minutes
Portions: 4 People
Cooking methods: Air Frying, Electric Oven
Cuisine: Italian
Seasonality: All Seasons

269.03 Kcal

calories per serving

Info Close

Energy 269.03 (Kcal)
Carbohydrates 28.48 (g) of which sugars 5.88 (g)
Proteins 8.60 (g)
Fat 14.70 (g) of which saturated 3.86 (g)of which unsaturated 2.48 (g)
Fibers 4.69 (g)
Sodium 805.65 (mg)

Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Mediterranean-style cauliflower and potato gratin

1 cauliflower (medium)
4 potatoes
8.8 oz cherry tomatoes
1 bunch parsley
to taste black olives
1 tsp capers
to taste breadcrumbs
2 tbsp parmesan
salt
to taste extra virgin olive oil (spray)

Tools

Air Fryers
Baking Dish
Pot

Steps

Mediterranean-style cauliflower and potato gratin

Cut the potato into cubes and soak them in a bowl of water.
Clean the cauliflower and cut it into florets, then rinse under running water.
Parboil the potatoes in salted water as for pasta until they can be pierced with a fork.
Drain them into the baking dish and replace them with the cauliflower.
Cook it with a little vinegar for 7-8 minutes or until the florets are al dente, then drain and add to the baking dish with the potatoes.
(Cooking times for potatoes and cauliflower may vary by a few minutes depending on the size you cut them into; try to cut them into equally sized pieces for even cooking) so check accordingly.
Meanwhile, chop the parsley.
Pit the black olives.
Cut the cherry tomatoes into quarters.
Now, mix everything in a bowl, adjust the salt, add the cherry tomatoes, mix them, transfer to the baking dish, and season everything with olives, parsley, oregano, rinsed capers, and a bit of oil.
Mix well and sprinkle with breadcrumbs and grated cheese.
“Air Fryer Cooking: cook at 374°F for about 12-15 minutes” until a uniform golden color is achieved.
If using an air fryer, you can use small trays lined with parchment paper.
Cook for about 12-15 minutes until a uniform golden color is achieved.
Halfway through cooking, remove the fryer basket and turn all the vegetables to the other side.
If you’re using an air fryer, here’s a tip! Add the Taggiasca olives only at the end and not with the other ingredients.
To be more precise, add the olives in the last 3-4 minutes of cooking, otherwise, they dry out too much.
Obviously, always check since both the oven and the air fryer can vary cooking times.
Remove from oven and serve.
For oven cooking. Transfer to preheated static oven at 374°F for 18-20 minutes, finish with the grill function at maximum power until golden, it will take 2-3 minutes.
Bon appétit.