Page 16
September 27, 2017
F OOD
Baked Italian-Style Cauliflower
Ingredients:
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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, stir-
ring constantly. Stir in beef.
Sprinkle with salt and pep-
pers, and sauté 3 minutes
or until browned, stirring to
crumble. Stir in sauce and
olives.
2. Preheat broiler.
3. Steam cauliflower 4 min-
utes or until crisp-tender. Place cauliflower in an 11 x 7-inch broil-
er-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.