Sicilian-style cauliflower gratin is a simple, fragrant way to bring this winter vegetable to the table, turning it into a side dish full of flavour yet still light. By adding a few typical Mediterranean ingredients to the blanched florets — sun-dried tomatoes, capers, olives, aromatic herbs and breadcrumbs — you will get a golden, inviting side dish, perfect to accompany meat or fish mains, but also great as a vegetarian dish.
It’s an easy and quick recipe, ideal when you have little time but still want to cook something healthy and tasty using seasonal produce. The contrast between the softness of the cauliflower and the crunchy surface makes this dish truly irresistible — try it yourself!
Here are some other tasty ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stovetop
- Seasonality: Winter
Ingredients
- 1 cauliflower (about 2 lbs)
- 3 tablespoons Taggiasca olives (or black)
- 2 tablespoons capers
- 10 sun-dried tomatoes
- breadcrumbs
- aromatic herbs (to taste)
- extra virgin olive oil
- salt
Tools
- Baking dish
- Pot
- Colander
- Bowl
Preparation
Wash the cauliflower and clean it by separating the florets.
Blanch them in lightly salted boiling water for about 10 minutes, drain and let them cool slightly.
Drain the olives and rinse the capers to remove excess salt. Roughly chop the sun-dried tomatoes. If you use those packed in oil, pat them dry first with absorbent paper.
Put the cauliflower in a bowl, season it with oil and salt, add the capers, olives, sun-dried tomatoes and a handful of aromatic herbs.
Mix, then add 1-2 tablespoons of breadcrumbs and distribute it evenly.
Grease a baking dish with a little oil and arrange the cauliflower with its seasoning, trying if possible not to overlap the florets.
Drizzle another splash of oil on top and sprinkle with more breadcrumbs. If you like, you can also add a little grated hard cheese.
Place the tray in a fan oven at 374°F and gratinate for about 15 minutes, or according to your preference.
The Sicilian-style cauliflower gratin is ready, serve it hot, adding a few basil or parsley leaves if desired.
Tips and notes
You can adapt the recipe using cauliflowers of different colours or Romanesco broccoli.
You can flavour it with aromatic herbs or spices to taste: marjoram, oregano, thyme, rosemary, paprika, chili, turmeric, etc.
FAQ (Questions and Answers)
Can I use fresh cherry tomatoes?
Of course — if you have them you can substitute them for the sun-dried ones; just wash and halve them.
Can I prepare the dish in advance?
You can blanch the cauliflower and season it in advance, then gratin it when you need it.
