Ingredients (4 portions)

400 g cauliflower
ten pitted black olives
1 tablespoon of pickled capers
30 g grana cheese
1 tablespoon of breadcrumbs
hot chili powder
extra virgin olive oil
salt

Preparation

The cauliflower au gratin with olives, capers and chili pepper is an excellent side dish, substantial and flavorful; slightly increasing doses, it may also be a perfect vegetarian main course.

To prepare it, cut the cauliflower florets and soak for a while, then wash them thoroughly and steam until they are just slightly firm. If you use a pressure cooker allow 4 minutes into the whistle, if you use a normal pot double the time needed. Meanwhile, cut the pitted black olives into slices and grat the grana cheese.

Arrange the cauliflower in an ovenproof dish lightly greased with olive oil, then season with a pinch of salt, sprinkle with capers, olives, grated Grana cheese, breadcrumbs and a generous sprinkling of hot chili powder, then sprinkle with a little extra virgin olive oil.

Bake in hot oven (grill mode) for a few minutes until the vegetables will have formed a golden crust, then serve hot cauliflower au gratin with olives, capers and chili pepper. This dish is still great to eat cold later.