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Baked Italian-Style Cauliflower

Photo: John Autry; Styling: Leigh Ann Ross
Hands-on time 28 mins
Total time 28 mins
Yield Serves 4 (serving size: about 2 cups)

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

Nutrition 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

How to Make It

  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.

  5. 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