Baked Italian-Style Cauliflower

Name: Baked Italian-Style Cauliflower
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 28 grams French bread baguette, torn into 1-inch pieces; 680 grams cauliflower, cut into florets; 0 teaspoons crushed red pepper; 4 garlic cloves, minced; 170 grams lean ground sirloin; 57 grams pitted kalamata olives, coarsely chopped; 0 teaspoons kosher salt; 355 milliliters lower-sodium marinara sauce (such as McCutcheons); 1 Tbsp olive oil; 237 milliliters chopped onion; 28 grams 1/4 cup grated fresh pecorino Romano cheese

You can never have too many main course recipes, so give Baked Italian-Style Cauliflower a try. This recipe makes 4 servings with 304 calories, 20g of protein, and 15g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 28 minutes. If you have onion, garlic cloves, kosher salt, and a few other ingredients on hand, you can make it. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert.

Instructions

Heat a large skillet over medium-high heat.

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Frying Pan

Add oil to pan; swirl.

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Cooking Oil

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Frying Pan

Add onion; saut 4 minutes.

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Onion

Add garlic; saut for 30 seconds, stirring constantly. Stir in beef.

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Garlic

Beef

Sprinkle with salt and peppers, and saut 3 minutes or until browned, stirring to crumble. Stir in sauce and olives.

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Peppers

Olives

Sauce

Salt

Preheat broiler.

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Broiler

Steam cauliflower 4 minutes or until crisp-tender.

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Cauliflower

Place cauliflower in an 11 x 7-inch broiler-safe baking dish coated with cooking spray; top with sauce mixture.

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Cooking Spray

Cauliflower

Sauce

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Baking Pan

Broiler

Place bread in a mini chopper; pulse until coarse crumbs form.

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Bread

Combine crumbs and cheese; sprinkle over cauliflower mixture. Broil 4 minutes or until browned.

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Cauliflower

Cheese

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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Wine