Italian Cauliflower

Italian Cauliflower

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.


Sautéing cauliflower and garlic

Browning onion and grass fed beef

Marinara sauce, savory, and kalamata olives added

Sauce thickened with tomato paste and pecorino romano

Cauliflower, sauce, and cheese layered in a casserole dish

Baked and ready to eat

Italian cauliflower

Italian Cauliflower

  • 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
  • s&p
  1. 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.
  2. 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.
  3. Bake in a 350° oven for 20 minutes until sauce is bubbling and dish is heated through.

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