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1
In a small, dry skillet over medium low heat, toast the pine nuts, shaking constantly, until they are lightly toasted, about 2 minutes. Set aside.
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2
Tear the bread into pieces and put them into a food processor.
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3
Process until you have coarse crumbs, about 30 seconds.
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4
Transfer to a small bowl, drizzle with 3 tablespoons of the olive oil, mix well, and toss with 1 tablespoon of the parsley. Set aside.
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5
Heat the oven to 375u00b0F.
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6
In an ovenproof, large skillet (or a regular skillet, but you'll have to transfer the mixture to an ovenproof dish, so prepare a 9x9 shallow baking dish), heat 2 tablespoons of olive oil over medium heat.
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7
Add the cauliflower and saute until it begins to soften, about 5 minutes.
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8
Season to taste with salt and pepper and continue to cook until the cauliflower is deep golden brown, but still firm, about 7-10 minutes.
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9
Transfer the cauliflower to a bowl.
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10
Add the remaining tablespoon of olive oil to the pan and add the onion.
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11
Saute until soft and golden, about 5 minutes.
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12
Add the saffron and stir to combine.
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13
Add the tomatoes and olives and simmer over medium-low heat until the sauce thickens, about 5 minutes.
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14
Remove from the heat, fold in the cauliflower, the pine nuts, the remaining parsley.
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15
If the skillet isn't ovenproof, pour the mixture into your prepared dish.
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16
Sprinkle the breadcrumb mixture over the top.
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17
Bake until heated through and the flavors have had a chance to combine, about 15-20 minutes.
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18
Serve hot.
