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
1 ounce French bread baguette, torn into 1-inch pieces
1/4 cup (1 ounce) grated fresh pecorino Romano cheese
How to Make It
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.
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.
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
I thought it was delicious and liked how easy it was to prepare. My husband didn't find it substantial enough, "It needs more meat and more cheese." Of course, then it's not cooking 'light'. The flavors are great though. I like the idea of using some turkey sausage too. I might try it again or make it some night when he's not home.
Do not miss the pasta; very tasty. As some other reviewers I did, I also added hot Italian turkey sausage in addition to the ground sirloin (about half of ea.). Served with tossed green salad and toasted french bread.