Baked Italian-Style Cauliflower |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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
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