Mediterranean baked cauliflower and potatoes is a side dish of Mediterranean cuisine, as well as a tasty quick and easy cauliflower recipe, prepared with humble but flavorful ingredients. A homemade vegetarian recipe that is born from the union of the aromas and flavors typical of Southern tradition with the everyday simplicity of a dish where potatoes and cauliflower are the true protagonists.
In this Mediterranean version, good as in the Sicilian style, but different from the classic Gratinated Cauliflower and Potatoes, our vegetables are first parboiled and then finished in the oven with extra virgin olive oil, breadcrumbs, grated cheese, olives and sun-dried tomatoes. The result is a golden, fragrant and gratinated dish, perfect to serve as a roasted vegetable side dish or as a light main course.
Cauliflower, a star of many traditional recipes, pairs with potatoes to create a simple but satisfying balance. The gratin topping makes this dish irresistible and ranks it among the most loved oven-baked sides — ideal with meat mains or fish mains, as well as an inviting and tasty potato recipe.
This baked cauliflower and potatoes recipe is easy to prepare, economical and lends itself to many variations, as often happens in home cooking. A dish that tells the flavors of the South, made of ancient gestures, seasons and simplicity… Let’s go to the kitchen now, but before we start cooking I remind you that if you want to stay updated on new recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients to make Mediterranean baked cauliflower and potatoes
- 28 oz cauliflower
- 28 oz potatoes (potatoes)
- 2 oz grated Grana Padano (or Parmesan)
- 3 oz Taggiasca olives (or Gaeta olives)
- 1.5 oz breadcrumbs
- to taste extra virgin olive oil
- 2 oz sun-dried tomatoes in oil
- 1 spring onion
- to taste salt
- to taste black pepper
- to taste oregano
Tools
- Pot
- Oven
- Baking dish
Steps to make Mediterranean baked cauliflower and potatoes
To make Mediterranean baked cauliflower and potatoes, remove the outer leaves of the cauliflower and break it into florets using your hands and a knife to remove the central stem. Rinse the florets thoroughly under running water.
Drop the cauliflower into lightly salted boiling water and cook for one minute after the water returns to a boil. Drain it with a slotted spoon and set aside.
Peel the potatoes, wash them and cut into uniform pieces. Cook them in a pot of salted boiling water for 5 minutes from the moment the water returns to a boil. Drain and let them cool slightly.
Combine the cauliflower and potatoes in a colander, letting excess water drain well. This step is important to prevent the dish from becoming watery in the oven.
Transfer the vegetables to a large bowl. Add plenty of extra virgin olive oil and the grated cheese.
Add the breadcrumbs, adjusting the amount according to the desired texture, then add the spring onion thinly sliced into rings.
Add the pitted olives and roughly torn sun-dried tomatoes. Scent with a sprinkle of oregano or other herbs to taste. Mix everything evenly.
Pour the mixture into a lightly oiled baking dish, spreading it evenly without pressing down too much.
Bake in a preheated conventional oven at 374-392°F and cook for about 25-30 minutes, until the surface is nicely golden and gratinated. Let rest for 15 minutes in the switched-off but still warm oven, then remove.
Serve it warm, with its golden and fragrant crust.
Serve warm, with its golden, aromatic crust, or at room temperature after a few hours of resting.
Storage notes and tips
Baked cauliflower and potatoes keep well in the refrigerator for 2 days if stored in an airtight container. Before serving again, it is recommended to reheat in the oven for a few minutes to restore the crunchiness of the gratin topping.
Avoid the microwave if possible, because it tends to soften the vegetables too much.
For an optimal result, it is important not to overcook the cauliflower and potatoes during parboiling: they should be tender but still firm enough to keep their texture after baking. Also be sure to remove excess water carefully to avoid a watery dish.
This recipe lends itself to many variations, as often happens in home cooking. You can enrich it with desalinated capers, replace the grated cheese with Pecorino for a stronger flavor, or use homemade breadcrumbs only.
For a lighter version, you can reduce the breadcrumbs and increase the amount of extra virgin olive oil added raw once out of the oven.
It is a dish that tastes even better the next day, when the flavors have melded together, and it is perfect to bring to the table as a roasted vegetable side dish or as a simple and wholesome main course.
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FAQ (Questions and Answers)
Can I prepare the cauliflower and potatoes in advance?Yes, you can parboil the cauliflower and potatoes in advance and store them in the refrigerator. Assemble the dish and finish cooking in the oven shortly before serving, so you maintain a crispy gratin topping.
How can I avoid the cauliflower and potatoes becoming watery?It is important to drain the vegetables well after parboiling and let them cool for a few minutes before seasoning. This way they won’t release water during baking.
Can I add other ingredients?
Yes, this recipe lends itself to many variations: you can add capers, herbs, onion, or substitute the olives with your preferred variety.
