Baked Italian-Style Cauliflower

Photo: John Autry; Styling: Leigh Ann Ross

Recipe from

Recipe Time

Hands-on: 28 Minutes
Total: 28 Minutes

Nutritional Information

Calories 306
Fat 14.9 g
Satfat 4.3 g
Monofat 7.8 g
Polyfat 1.2 g
Protein 16.3 g
Carbohydrate 46.8 g
Fiber 5.3 g
Cholesterol 33.9 mg
Iron 2.3 mg
Sodium 667 mg
Calcium 145 mg

Ingredients

1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
6 ounces lean ground sirloin
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)
2 ounces pitted kalamata olives, coarsely chopped
1 1/2 pounds cauliflower, cut into florets
Cooking spray
1 ounce French bread baguette, torn into 1-inch pieces
1/4 cup (1 ounce) grated fresh pecorino Romano cheese

Preparation

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add onion; sauté 4 minutes. Add garlic; sauté for 30 seconds, stirring constantly. Stir in beef. Sprinkle with salt and peppers, and sauté 3 minutes or until browned, stirring to crumble. Stir in sauce and olives.

2. Preheat broiler.

3. Steam cauliflower 4 minutes or until crisp-tender. Place cauliflower in an 11 x 7-inch broiler-safe baking dish coated with cooking spray; top with sauce mixture.

4. Place bread in a mini chopper; pulse until coarse crumbs form. Combine crumbs and cheese; sprinkle over cauliflower mixture. Broil 4 minutes or until browned.

Wine Match: When in Rome, drink like the Romans: A light, easy-drinking Italian red with good acidity pairs well with the tomato-based sauce and beef in this Italian-style recipe. Try Castello Banfi's Col di Sasso 2008 ($8), a soft and fruity blend of cabernet sauvignon and sangiovese, which has a hint of earthiness that enhances the olives and cauliflower. --Gretchen Roberts

Note:

Julianna Grimes,

November 2011