Cauliflower And Tomato Gratin

• 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

1. Preheat the oven to 350u0b0F.
2. 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.
3. 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.
4. For the topping, toss all ingredients in a large bowl. Sprinkle over cauliflower mixture.
5. Bake 35 mins or until topping is crisp and golden.

olive oil, cauliflower, onions, garlic, threads, tomatoes, currants, kale, parsley, topping, wholegrain bread, pine nuts, sunflower seeds, pepitas, sesame seeds, pecorino cheese, clove garlic, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/37833 (may not work)