Baked Italian-Style Cauliflower

• 1 tablespoon olive oil
• 1 cup chopped onion
• 4 garlic cloves, minced
• 6 ounces lean ground sirloin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon black pepper
• 1 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)
• 2 ounces pitted kalamata olives, coarsely chopped
• 1 1/2 pounds cauliflower, cut into florets
• Cooking spray
• 1 ounce French bread baguette, torn into 1-inch pieces
• 1/4 cup (1 ounce) grated fresh pecorino Romano cheese

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add onion; saute 4 minutes. Add garlic; saute for 30 seconds, stirring constantly. Stir in beef. Sprinkle with salt and peppers, and saute 3 minutes or until browned, stirring to crumble. Stir in sauce and olives.
2. Preheat broiler.
3. Steam cauliflower 4 minutes or until crisp-tender. Place cauliflower in an 11 x 7-inch broiler-safe baking dish coated with cooking spray; top with sauce mixture.
4. Place bread in a mini chopper; pulse until coarse crumbs form. Combine crumbs and cheese; sprinkle over cauliflower mixture. Broil 4 minutes or until browned.
5. Wine Match: When in Rome, drink like the Romans: A light, easy-drinking Italian red with good acidity pairs well with the tomato-based sauce and beef in this Italian-style recipe. Try Castello Banfi's Col di Sasso 2008 ($8), a soft and fruity blend of cabernet sauvignon and sangiovese, which has a hint of earthiness that enhances the olives and cauliflower. --Gretchen Roberts

olive oil, onion, garlic, lean ground sirloin, kosher salt, red pepper, black pepper, lower, kalamata olives, cauliflower, cooking spray, bread baguette, romano cheese

Taken from www.myrecipes.com/recipe/baked-italian-style-cauliflower (may not work)