Baked Italian-Style Cauliflower

Photo: John Autry; Styling: Leigh Ann Ross

Yield: Serves 4 (serving size: about 2 cups)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 28 Minutes
Total: 28 Minutes

Nutritional Information

Amount per serving
  • Calories: 306
  • Fat: 14.9g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 7.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 16.3g
  • Carbohydrate: 46.8g
  • Fiber: 5.3g
  • Cholesterol: 33.9mg
  • Iron: 2.3mg
  • Sodium: 667mg
  • Calcium: 145mg

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. 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. 2. Preheat broiler.
  3. 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. 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
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Baked Italian-Style Cauliflower Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy