Gratin of Sautéed Cauliflower, Tomato, Pine Nuts & Saffron

Inspired by the flavors of Sicily, this side dish is my answer to the usual smothered-in-cheese gratin. I like to serve this with braised lamb and a simple, hearty salad.

• 1/4 cup pine nuts
• 4 slices firm white sandwich bread, toasted and crusts trimmed
• 6 Tbs. olive oil
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 small head cauliflower (about 2 lb.), cut into medium florets (about 3/4 inch at the widest point)
• Kosher salt and freshly ground black pepper
• 1 medium onion, chopped
• 1 large pinch saffron (about 25 threads)
• 1 cup canned crushed tomatoes
• 1/4 cup dried currants

In a small, dry skillet, toast the pine nuts over medium-low heat, shaking the pan frequently, until fragrant and lightly toasted, about 2 minutes. Transfer to a small bowl.

Tear the toasted bread slices into bite-size pieces and put them in a food processor. Process until you have coarse crumbs, about 30 seconds. Transfer to a small bowl, drizzle with 3 Tbs. of the olive oil, mix well, and toss with 1 Tbs. of the chopped parsley.

Heat the oven to 375°F. In a 12-inch skillet (preferably ovenproof), heat 2 Tbs. of the olive oil over medium heat. Add the cauliflower and sauté until it begins to soften, about 5 minutes. Season with salt and pepper and continue sautéing until the cauliflower is deep golden brown and tender but still firm, another 7 to 10 minutes. Transfer the cauliflower to a small bowl.

Add the remaining 1 Tbs. olive oil to the skillet, still over medium heat. Add the onion and sauté until golden brown, 5 to 8 minutes. Add the saffron and stir to combine. Add the tomatoes and currants and simmer over medium-low heat until the sauce thickens and the currants plump, about 5 minutes. Remove from the heat and fold in the cauliflower, pine nuts, and remaining 1 Tbs. parsley. If the skillet isn’t ovenproof, transfer the mixture to a 9x9-inch shallow baking dish or a medium gratin dish.

Sprinkle the cauliflower with the breadcrumbs. Bake to heat through and meld flavors, 15 to 20 minutes. Serve hot.