The pesto is on quotations because you can just toss a handful of basil and garlic into a blender and then add almonds for a quick pesto-ish mélange rather than making a full on batch of pesto. If you wanted to, you could toss in flat leaf parsley with the basil to stretch it, or you can even use pesto from a jar. You would still need to add almonds for the flavor they impart. This is here to use up the last of the season basil you might have in the garden, or in the refrigerator.
INGREDIENTS:
1 head cauliflower, broken into florets cut to ¾-inch size 2 medium onions, sliced into 1/8th inch half-moons 2 cups coarse bread crumbs (home-made), or as needed ½ cup basil leaves 1 clove+2 cloves garlic, peeled ¼-cup heaping, roasted almonds, broken up with a pan bottom or knife side Olive oil as needed Salt and pepper to taste ½-cup or more of romano/parmesan cheese blendMETHOD:
Heat oven to 425°F. Bring a large pot of water to the boil. Salt liberally once boiling.
Heat a 10-inch skillet over medium-high. When hot, film well with oil. When oil is hot, add the onions and toss to coat. Cook until softened without coloring. Season with salt and pepper and remove from heat.
Rub a gratin dish with the 1 clove of garlic, pressing hard enough so you see streaks of garlic oil left behind on the gratin dish. Put with the 2 cloves of garlic. Lightly oil the inside of the gratin.
When the water boils, add the cauliflower and blanch just long enough for the cauliflower to just lose its raw-ness, and start to get tender. Drain well and put into a bowl and drizzle with olive oil. Toss to coat all over. Season with salt and pepper and toss to distribute evenly. Add to the onions and mix well. Add half the cheese and combine. Pour into the garlic rubbed gratin dish, tamp down, and place in the oven. Cook 20 minutes.
While the gratin cooks, pureé the garlic, basil, and a couple tables spoons of oil. You can do this in a food processor or a blender. Add the almonds and pulse just to grind the nuts medium-coarse. If the paste is not turning freely, add just enough oil to get it moving easily.
Just at the 20 minute mark or roasting the cauliflower, mix the basil-garlic pureé with the bread crumbs and remaining cheese in a large bowl, and pour over the gratin, covering it evenly.
Return to the oven and cook 5-10 minutes more, or until the gratin is golden on top.
Serve hot or at room temperature.
Chef’s Notes: You can use jarred pesto if you wish; use 2-3 tablespoons, adding a little oil to loosen it up so it will mix easily with the crumbs. Use the almonds as well, as the flavor goes well with the cauliflower. You could also use pistachios. If you wish, you could add parsley to the “pesto” or use oregano instead of basil, but be sure to add some flat leak parsley to the mix so you get the right amount of green without overwhelming the taste-buds with too much oregano.
Serves: 4
Source: Chef Andrew E Cohen
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