Although ostensibly a side, this dish’s rich walnut gratin makes it hearty enough to be the centerpiece of a vegetarian meal.  It looks more complicated than it is:  Simply simmer cauliflower, saute zucchini, toss with a thyme caper dressing, then top with a walnut gratin for a uniquely engaging dish–perfect for entertaining.  If serving to guests, bake in a nice casserole dish rather than its cooking skillet.       

Ingredients

Instructions

1 ½ lbs. cauliflower (1 sm. head), cut roughly into 1” florets

½ cup vegetable or chicken broth

Simmer-Cook Cauliflower  Combine florets and broth in a medium or large frying pan with a lid.  Cover, bring to a boil over high heat, then reduce heat to medium-low and simmer about 10 minutes until cauliflower is tender but still a little firm when tested with a fork.  Remove lid and allow all but about 1 Tbsp. of broth to evaporate.  

1 ½ lbs. zucchini (about 5, 5” squash or 2, 6-8” squash), cut roughly into 1” x 1 1/2” cubes

1 Tbsp. olive oil, divided

Sea salt and freshly ground pepper, to taste

Saute Zucchini  While cauliflower cooks, heat half of olive oil in a large, oven-proof skillet over medium high heat until hot but not smoking.  Toss zucchini cubes with salt and pepper, then add half to heated oil, which should sizzle strongly.  Cook until cubes are browned on one side, then flip and cook like this until most sides are browned.  Remove to a bowl and repeat with the other half of zucchini pieces.  

Once second half of zucchini is browned, reduce heat to medium low and stir in first half of zucchini along with the cooked cauliflower.  Rinse cauliflower pan quickly and put on stove to dry.        

1-3 Tbsp. capers (chopped roughly if they are large-sized capers)

1-3 Tbsp. brine from capers

2 Tbsp. chopped fresh thyme

Sea salt and freshly ground pepper, to taste

Combine Zucchini and Cauliflower with Flavorings  To the zucchini-cauliflower mixture, add capers, caper brine and thyme, then stir gently to combine.  Taste and add salt and pepper and/or more capers or brine, to taste.  Spread vegetable mixture evenly over bottom of pan, then remove from heat.    

1 med shallot or ½ med. yellow or red onion, diced to about ¼”

½ Tbsp. butter

½ cup walnuts

¼ cup whole grain breadcrumbs

2-3 shakes cayenne pepper

Make the Gratin Topping  Preheat oven to 425 (F).  Heat the rinsed cauliflower skillet over medium heat, then add butter.  When melted, add shallot or onion and cook, stirring occasionally, for about 5 minutes, until onions are just beginning to turn translucent.

While shallot or onion cooks, combine walnuts, breadcrumbs and cayenne in food processor or food chopper and pulse until finely ground.  Once shallot or onion is cooked, stir in breadcrumb mixture to combine thoroughly with shallot or onion.

Spread shallot mixture evenly over vegetable mixture, then bake about 10 minutes to warm through and lightly toast gratin.  

¼ to 1/3 cup crumbled  feta cheese (optional)

Serve  Top with feta crumbles, (if desired) and serve.