Cauliflower – Romanesco – Gratin

Ingredients for 4 servings:

• 1 medium-sized onion(s), finely chopped
• 2 garlic cloves, finely chopped
• ½ bunch oregano, chopped
• 4 tbsp olive oil
• 400 g tomato(s) (Pelati), chopped from the can
• 1 dl broth
• 1 tbsp tomato puree
• salt and pepper
• 1 m.-large cauliflower
• 1 m.-large Romanesco
• salt water
• 1 ball of mozzarella (approx. 150 g)
• 25 g pine nuts
• Fat for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Heat the olive oil and sauté the onion and garlic. Add the pelati, oregano, stock, and tomato puree and bring to a boil. Cover and simmer for about 20 minutes. Season with salt and pepper to taste. Meanwhile, cut the cauliflower and Romanesco into larger florets. Cook in a little salted water until tender. Drain carefully and refresh immediately with cold water. Spread half of the tomato sauce in a greased gratin dish. Add the cauliflower and Romanesco florets. Divide the remaining tomato sauce between the slices. Cut the mozzarella into slices, halve them, and arrange them over the gratin. Scatter the pine nuts between the cheese. Bake the whole thing at 220°C for about 20-25 minutes until golden brown. Serve with any kind of pasta.