Baked Italian-Style Cauliflower Recipe

Name: Baked Italian-Style Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add onion; saute 4 minutes. Add garlic; saute for 30 seconds, stirring constantly. Stir in beef. Sprinkle with salt and peppers, and saute 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

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup chopped onion, 4 garlic cloves, minced, 6 ounces lean ground sirloin, and more.

Yes, Baked Italian-Style Cauliflower falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Italian-Style Cauliflower

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions