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extra-virgin olive oil onion garlic green bell pepper sweet paprika tomato paste salt tomatoes water cauliflower bread crumbs Gruyere cheese eggs
Viewed: 26 - Published at: 9 years agoIngredients
- 3/4 cup extra-virgin olive oil
- 1 large onion, thinly sliced
- 10 garlic cloves, finely chopped
- 1 green bell pepper, thinly sliced
- 2 tablespoons sweet paprika
- 2 tablespoons Tabil
- 1 tablespoon tomato paste
- Salt and freshly ground pepper
- 1/4 cup thinly sliced oil-packed sun-dried tomatoes, drained
- 1/2 cup water
- One 2 1/2-pound cauliflower, cored and cut into 2-inch florets
- 1 cup fine dry bread crumbs
- 3 ounces Gruyere cheese, shredded (1 cup)
- 5 large eggs, beaten
Method
- Preheat the oven to 400.
- Lightly grease a 9-by-13-inch glass or ceramic baking dish.
- In a large skillet, heat the olive oil.
- Add the onion and cook over low heat, stirring occasionally, until softened, about 8 minutes.
- Add the garlic, bell pepper, paprika, Tabil, tomato paste and a pinch each of salt and pepper.
- Cover and cook, stirring occasionally, until the pepper softens, about 7 minutes.
- Add the sun-dried tomatoes and water and simmer for 1 minute.
- Season with salt and pepper and transfer to the prepared baking dish.
- In a large pot of boiling salted water, cook the cauliflower until just tender, about 5 minutes.
- Drain and pat dry.
- Spread the cauliflower in the baking dish.
- In a small bowl, toss the bread crumbs with the Gruyere and season with salt and pepper.
- Stir in the beaten eggs and pour the mixture over the cauliflower.
- Cover with foil and bake in the upper third of the oven for 15 minutes, or until bubbling around the edges.
- Uncover and bake for about 15 minutes longer, until browned and crisp on top.
- Let the tagine stand for 10 minutes before serving.
