Tasty oven-gratinated cauliflowers, without béchamel, with breadcrumbs, olives, capers, and sun-dried tomatoes… a light and flavorful side dish perfect for seasonal menus. I used cauliflower florets of various colors (white, yellow, green, and purple), which are quite easy to find on the market, already packed in a tray. However, you can use a whole cauliflower, of your preferred color, and clean it by separating the florets yourself. Try this recipe, it’s really simple but full of flavor!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2-3
- Cooking methods: Oven, Boiling
- Seasonality: Winter
- Energy 88.69 (Kcal)
- Carbohydrates 11.31 (g) of which sugars 2.88 (g)
- Proteins 4.15 (g)
- Fat 4.10 (g) of which saturated 0.98 (g)of which unsaturated 1.45 (g)
- Fibers 3.51 (g)
- Sodium 307.00 (mg)
Indicative values for a portion of 160 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
- 14 oz cauliflowers (net of waste)
- 2 tbsps Taggiasca olives (or black)
- 1 tbsp capers
- sun-dried tomatoes in oil (4-5, to taste)
- breadcrumbs
- Grana Padano cheese, grated (to taste)
- 1 pinch chili pepper
- extra virgin olive oil
- salt
Tools
- Baking dish
- Pot
- Colander
- Bowl
Preparation
After separating the florets, wash the cauliflowers well under running water.
Boil them in slightly salted boiling water for 5-7 minutes, adjusting according to their size. They should be tender but still intact and firm.
Drain the cauliflowers and rinse them under cold running water, then transfer them to a bowl (1)
Salt them, season with a pinch of chili pepper, drizzle with a bit of oil, and add 1-2 tablespoons of breadcrumbs. Mix well.
Place them in a ceramic or pyrex baking dish, lightly greased.
Arrange the cauliflowers so they overlap as little as possible, then distribute the olives, capers, and sun-dried tomatoes cut into pieces (after drying them from excess oil).
Sprinkle the surface with more breadcrumbs, a bit of grana to taste, and a drizzle of oil (2).
Place the dish in a fan oven at 375-390°F and cook for about 20-25 minutes, until a crust forms. Adjust the temperature based on your oven.
The gratinated cauliflowers are ready, a tasty side dish to pair with all seasonal main courses!
Tips and Variations
You can use classic white cauliflower, green broccoli, Romanesco cabbage, or mixed cauliflower florets.
You can add anchovy fillets in oil or pine nuts. You can use fresh cherry tomatoes instead of sun-dried ones.
You can omit the grana or replace it with another grated cheese.
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