Baked Italian-Style Cauliflower

Calories: 306 Fat: 14.9g Saturated fat: 4.3g Monounsaturated fat: 7.8g Polyunsaturated fat: 1.2g Protein: 16.3g Carbohydrate: 46.8g Fiber: 5.3g Cholesterol: 33.9mg Iron: 2.3mg Sodium: 667mg Calcium: 145mg

Baked Italian-Style Cauliflower

Photo by Sarah S.

  • Prep Time


  • Total Time


  • Servings



  • 1

    tablespoon olive oil

  • 1

    cup chopped onion

  • 4

    garlic cloves, minced

  • 6

    ounces lean ground sirloin

  • ¼

    teaspoon kosher salt

  • ¼

    teaspoon crushed red pepper

  • ¼

    teaspoon black pepper

  • cups lower-sodium marinara sauce

  • 2

    ounces pitted kalamata olives, coarsely chopped

  • pounds cauliflower, cut into florets

  • Cooking spray

  • 1

    ounce French bread baguette, torn into 1-inch pieces

  • ¼

    cup (1 ounce) grated fresh pecorino Romano cheese


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.


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