Cauliflower And Tomato Gratin - cooking recipe

Ingredients

1/4 cup olive oil
1 None cauliflower (about 2 lbs), cut into small florets
2 medium onions, finely chopped
3 cloves garlic, crushed
1/2 tsp saffron threads
1 can (28 oz) diced tomatoes
1/4 cup currants
8 oz Tuscan kale (cavalo nero), shredded
1/4 cup coarsely chopped fresh flat-leaf parsley
None None FOR THE TOPPING
8 oz spelt or wholegrain bread, torn
1/4 cup pine nuts
1/4 cup shelled sunflower seeds
1/4 cup pepitas (shelled pumpkin seeds)
2 tbsp sesame seeds
1/2 cup grated pecorino cheese
1 clove garlic, chopped
1/4 cup olive oil

Preparation

Preheat the oven to 350\u00b0F.
Heat 2 tbsp of the oil in a large deep skillet on medium heat. Cook cauliflower, covered, stirring occasionally, 6 mins or until starting to color. Remove from pan.
Heat remaining oil in same pan. Cook onion and garlic, covered, stirring occasionally, 3 mins. Add saffron, tomatoes and currants; bring to a simmer. Return cauliflower to pan with kale and parsley; cook, stirring, until the kale just wilts. Season to taste. Spoon cauliflower mixture into a 3-quart baking dish.
For the topping, toss all ingredients in a large bowl. Sprinkle over cauliflower mixture.
Bake 35 mins or until topping is crisp and golden.