I know it don't look much, but this Cauliflower Cheese Gratin with Black Olives made for an interesting change.
The onions were soft and caramelised, the cauliflower was blistered gold here and there as if it were sprayed lustre gold and then studded with black pearls of sliced black olives. It was surprisingly quite good and this is a compliment from someone who still snugs her nose at cauliflower dishes. I must say though, this is not a creamy gratin. The cream clings onto the cauliflower florets or sinks into the gaps.
I served the gratin with some crusty crisp bread, but you could happily have it with sauteed new potatoes if you wish.
Cauliflower Cheese Gratin with Black Olives
4 tablespoons olive oil
1 large cauliflower, cored and broken into bite size florets
1 onion, sliced
100g cheddar grated plus 20g extra for breadcrumbs
30g panko crumbs
1 teaspoon parsley, minced
2 tablespoons black olives, sliced
Preheat the oven to gas mark 6/200oc.
In a 12 inch gratin dish, coat the sliced onions and cauliflower with the oil.
Place in oven and cook for 20 - 30 minutes, stirring every 10 minutes.
To make the sauce, melt the butter in a pan then stir in the flour.
Stir on low heat, then stir in the milk, bring to the boil, stirring all the time to thicken.
Stir in the cheese, parsley and black olives.
Season to taste.
Then pour over the sauce over the caramelised onions and cauliflower.
Scatter over the panko crumbs.
Bake for 20 minutes or until golden
Serve straight away.