Baked Italian-Style Cauliflower

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

Roasted Tomato Sauce

This has been my go-to method for sauce these past few years.  I simply roast the tomatoes, then puree them and stick them in the freezer.  If I want to turn it into soup, then I can add chicken broth before or after freezing.  I can make a small batch or large batch, depending on how many tomatoes are ready from my garden.  So easy, and sooooo good!

Source:  marthastewart.com

4 lbs plum tomatoes, halved

2 medium yellow onions, diced

3 garlic cloves, smashed and peeled

1/4 c. extra-virgin olive oil, plus more for drizzling

sea salt and ground pepper

Preheat oven to 450 degrees.  Toss together tomatoes, onions, garlic and oil; season with salt and pepper.  Arrange in a single layer on a rimmed baking sheet and roast until tomatoes are deep brown in spots and onions are soft, approximately 45 minutes.

For sauce, simply puree in blender.

To make Roasted Tomato and Tarragon Soup from this mixture:

Transfer vegetables and all juices to a large pot.  Add 4 c. chicken broth and bring to a rapid simmer.  Cook until slightly reduced, about 25 minutes.

Puree in blender until smooth.  

Stir in 2 T. fresh chopped tarragon, and season with salt and pepper.

If necessary, thin with additional chicken broth, and serve with a drizzle of olive oil.