Tasty Cauliflower - Sicilian Style with Pecorino Cheese and Black Olives

Once again, always thinking of food the kids would like to eat
This IS a Cauliflower Cheese, without the usual Cheese Sauce
BUT as you will see, using the leftovers, I did make the Cheese Sauce and it was yummy

I found this recipe in the NY Times Cooking Column. Martha Rose Shulman is the author in fact
My Grandchildren love vegetables, so it's good to find different ways, to serve food to develop their palate 
I did like the idea of using Green Cauliflower, a very pretty vegetable

1 generous head green or white cauliflower (2 to 2 1/2 pounds)
Sea Salt
1 small onion, finely chopped
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
16 imported oil-cured black olives, pitted and cut in half
2 tablespoons minced fresh parsley
Freshly ground pepper
½ cup freshly grated Pecorino or Parmesan, or a combination

Break up the cauliflower into small florets while you bring a large pot of water to a boil.
Salt the water generously and drop in the cauliflower.
Boil 5 minutes while you fill a bowl with ice and water.
Transfer the cauliflower to the ice water, let sit for a couple of minutes, 
This stops the cooking process and keeps the Cauliflower nice and firm
then drain and place on paper towels.
   
Preheat the oven to 175C
Oil a 2-quart baking dish or gratin dish. 

Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. 
Cook, stirring, until tender, about 3 minutes, and add a pinch of salt and the garlic.
Cook, stirring, for about 30 seconds, until fragrant and translucent.
Remove from the heat and stir in the olives.
Place the cauliflower in the baking dish and 
Add the onion and olive mixture, the remaining olive oil, the parsley and half the cheese. 

Season to taste with salt and pepper and stir together well.
Spread out in the dish and sprinkle the remaining cheese on top.

Bake in the preheated oven for 25 to 30 minutes, until the cheese is nicely browned.

Serve hot or warm.
I served this with Roast Chicken

The next day
I looked at the leftovers and of course "a bake" came to mind

Very simple
Just make a simple Bechamel Sauce
Flavour it with some grated cheese
Voila...another dish has been created

2 tablespoons butter
2 tablespoons flour
1 cup milk
Sea salt and freshly ground black pepper
1/2 cup grated tasty cheese

Handful of extra grated cheese

Melt butter in a small pot
Add flour and cook for 2-3 minutes, to get rid of the raw flour taste
Season with S & P
Add milk gradually
Stir vigorously and keep on the heat
A wooden spoon is best or a wire whisk
Keep on stirring till the sauce begins to thicken
When it is bubbling
Let it cook for another 2-3 minutes
Stir every so often to stop lumps forming and make sure it doesn't stick
Add grated cheese

In a gratin dish, layer the chicken and cauliflower
Cover with sauce

Top with extra grated cheese

This is good to freeze at this stage
I have excellent Pyrex dishes, just big enough for 1 person

Into the freezer for another night

But if you are working with the unfrozen dish
Heat oven to 180C

Bake for 20 - 25 minutes until it bubbles and turns lovely and golden

Absolutely Fabulous