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Sicilian Cauliflower and Black Olive Gratin

Notes: 

The affinity that cauliflower has with black olives is seen throughout the Mediterranean, from Tunisia to Sicily to Apulia to Greece. This simple gratin from Sicily is traditionally made with green cauliflower, but the result is equally delicious and almost as pretty with the easier-to-obtain white variety.

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Ingredients: 

1 generous head green or white cauliflower (2 to 2 1/2 pounds)

Salt

1 small onion, finely chopped

3 tablespoons extra virgin olive oil

2 garlic cloves, minced

16 imported oil-cured black olives, pitted and cut in half

2 tablespoons minced fresh parsley

Freshly ground pepper

1/2 cup freshly grated Pecorino or Parmesan, or a combination


 

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