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