Here is another wonderful vegetable dish from one of my favorite recipe books/kitchen memoirs The Heart of Sicily: Recipes and Reminiscences of Regaleali. If you missed the last one, scroll down to stuffed pepper recipe below - so tasty! This recipe calls for green cauliflower, a seldom seen heirloom variety. I have substituted our typical white variety, and the author suggests Swiss chard, broccoli rapa, or other flavorful greens as alternatives. Another optional ingredient is a few anchovy filets. As they show up often in vegetable dishes like this one, I introduced them here. This works well with both hearty winter roasts and summer grilled meats. Please let me know if I can help you in any way!
1. Cut one head cauliflower (give or take 2 lbs.) into 2-inch florets and boil in well-salted water until al dente, about 4 minutes, then drain. Meanwhile, sauté 1 small, minced onion in 1/4 cup olive oil until slightly golden, 2-3 minutes. (Optional: Add 3-4 chopped anchovies and sauté with onions.) Remove pan from heat and add 1/2 cup pitted and sliced oil-cured black olives. Set mixture aside.
2. Preheat oven to 375º. Oil an 8 x 12-inch baking dish with about 1 tablespoon of olive oil. Combine cauliflower and olive mixture in dish. If desired, mix in up to 1/4 cup olive oil. Add salt and pepper to taste, remembering that the olives and the cheese to come are salty as well.
3. Toss with 1/4 cup grated pecorino romano or parmigiano cheese. Now top with 1/2 lb. shredded mozzarella and 1/4 cup grated pecorino romano or parmigiano cheese. Bake for 20-30 min. or until top is nice and golden. Serve warm or at room temperature.