Rating: 3.5 stars
25 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 2
Julianna Grimes
Recipe by Cooking Light November 2011

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
28 mins
total:
28 mins
Yield:
Serves 4 (serving size: about 2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Preheat broiler.

  • 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

Nutrition Facts

306 calories; fat 14.9g; saturated fat 4.3g; mono fat 7.8g; poly fat 1.2g; protein 16.3g; carbohydrates 46.8g; fiber 5.3g; cholesterol 33.9mg; iron 2.3mg; sodium 667mg; calcium 145mg.
Advertisement