Every now and then I get a little inspiration to cook with cauliflower. It’s definitely not one of my favorite veggies. I find it to be on the bland side and too bulky in most dishes, especially Indian food. I was recently reading Cooking Light and there was a dish containing cauliflower with an Italian red sauce baked with bread crumbs. The idea grabbed me and I ran with it creating my own version of the dish. I was surprised at how good it turned out. We enjoyed ours with some roti bread but this dish would be great with a side of pasta.
- head of cauliflower, chopped into florets
- garlic, minced
- 6 oz ground beef
- onion, sliced
- 1 1/2 cups marina sauce, I used Cucina Antica
- 1/4 cup kalamata olives, chopped
- 1 teaspoon dried savory
- 1 tablespoon double concentrated tomato paste
- 1/4 cup fresh grated pecorino romano, plus more
- olive oil
- In a large sauté pan heat up a splash of olive oil over medium-high heat. Once warm add garlic and cauliflower. Cover pan and cook 5-10 minutes stirring occasionally until cauliflower is lightly browned and tender crisp. Place in a 9×9 pyrex dish.
- Add a bit more olive oil to the pan along with the onion and ground beef. Season with s&p and cook until browned. Add marina sauce, kalamata olives, and dried savory. Mix well. Lastly mix in tomato paste and 1/4 cup of pecorino romano. Reduce until thickened. Pour over the top of the cauliflower and top with a bit more pecorino romano.
- Bake in a 350° oven for 20 minutes until sauce is bubbling and dish is heated through.