Step One

Preheat the oven to 375F. Cut the Cauliflower up to florets – include the stem as well. Place in a bowl, cover and cook in the microwave for 2 minutes. Stir and cook for an additional minute or until crisp tender. You will probably need to do this in two batches.

Step Two

Add 2 TB olive oil to a sauté pan and cook the onion with the red pepper flakes, sprinkled with salt and pepper, over medium heat until soft about 8 minutes. Add the garlic and cook and stir until aromatic, about 1 minute.

Step Three

Add the cauliflower, onion and olives, parsley, remaining 2 TB of olive oil and half of the cheese to an oiled casserole dish, season with a good sprinkle of salt and pepper and stir well. In a small bowl combine the remaining 1/2 Cup cheese with the chopped pistachios. Spread out on top of the casserole and place in the oven for about 20 minutes, or until the top is golden brown.

Maybe you have seen Castelveltrano olives in the store and wondered where they were from – and what they taste like? These olives are from the town Castelvetrano in central Italy. They are meaty and mild tasting, and have been imported into the U.S. since the 1980s. Where other olives might be a bit mushy – these are firm and meaty. Even if you are not an olive lover – try them – you may be pleasantly surprised.

I used a cast iron skillet to not only sauté the onions for the recipe, but also as a casserole dish to cook the cauliflower and serve it. 

Tasca Le Rose Regaleali Rosé
Sicily
About $15.00

This wine is made with 100% Nerello Mascalese grapes, a dark-skinned grape that grows most commonly on the volcanic slopes of Mt Etna. It makes a delicious light-bodied red wine with a deep red color – and that same deep color is reflected in the rosé that is made from the same grape. The name of the wine, Le Rose, comes from the thousands of rose bushes on the Regaleali estate. You’ll enjoy the smell of cherries and berries in the aroma, zingy acidity and a touch of citrus in the taste.