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| Photo credit: John Autry; Styling: Leigh Ann Ross |
I was introduced to this yummy dish at a recent event, and I am so smitten! I never would have selected this recipe, especially since I'm not a huge fan of cauliflower (even though I keep working at it!). But I'm telling you, the combination of the spaghetti sauce and Italian sausage takes cauliflower to a whole new level....
Source: adapted from allrecipes.com
1 T. olive oil or lard
1 c. chopped onion
4 garlic cloves, minced
6 oz. loose Italian sausage, browned
1/4 t. sea salt
1/4 t. crushed red pepper
1/4 t. black pepper
1-1/2 c. marinara or spaghetti sauce
2 oz. pitted kalamata olives, coarsely chopped (optional)
1-1/2 lbs. cauliflower, cut into small florets
1 oz. French bread baguette, torn into 1" pieces (yourcould substitute panko or bread crumbs)
1/4 c. grated fresh pecorino Romano or Parmesan cheese
Heat large skillet over medium-high heat. Add oil or lard to pan; swirl. Add onion; saute 4 minutes. Add garlic; saute 30 seconds, stirring constantly. Stir in sausage. Sprinkle with salt and peppers; saute 3 minutes or until browned, stirring to crumble. Stir in sauce and olives.
Preheat broiler.
Steam cauliflower 4 minutes or until crisp-tender. Place cauliflower in a 11x7" broiler-safe baking dish; top with sauce mixture.
Place bread in a mini chipper; pulse until coarse crumbs form. Combine crumbs and cheese; sprinkle over cauliflower mixture. Broil 4 minutes or until browned.
Serves 4
