Italian Baked Cauliflower

Cauliflower hasn't always been a favorite of mine, but this dish makes me seriously reconsider that stance. It's full of flavor and truly hits the spot. The cauliflower dish combines Italian herbs, cheese, and fresh tomato sauce for a delightful and unusual blend. Make this for cauliflower fans, or those who are only so-so on the dish but have never experienced it cooked in this way.

I made this baked cauliflower with rosemary roasted potatoes and some Thai-flavored swordfish. However, if you're looking for a relatively light vegetarian meal, this could easily stand on its own.

Difficulty: easy
Cost: $18.21
Time: 20 min

Nutrition and recipe below the jump!



Italian Baked Cauliflower
Ingredients:
2 tsp olive oil
1 c onion, diced
4 garlic cloves, minced
1/2 tsp black pepper
1.5 c fresh, no salt, tomato sauce
3 c cauliflower, cut in florets
4 tbsp pecorino romano, freshly grated
2 tbsp panko

Heat a good-sized pan over medium high heat. Add the olive oil, swirling to coat. Add the onion and saute for 5-6 minutes, or until it begins to soften. Add the garlic and saute for another minute, stirring constantly. Add the black pepper and tomato sauce. Stir to combine well and then set aside.

Get your broiler pre-heating at this point.

Put the cauliflower florets in a microwave-proof dish. Sprinkle with water. Microwave for 4-5 minutes or until crisp-tender to the touch.

Coat a 13x9 glass baking dish with cooking spray. Spread the cooked cauliflower in the dish. Pour the onion-sauce mixture evenly over the top. Sprinkle the panko and pecorino romano evenly over the top of the dish.

Broil for 4 minutes or until the cheese is browned and bubbly.

Servings: 4
Serving size: about 2 cups
Nutrition: calories 166; carbs 19g; fat 9g; protein 5g; sodium 476mg; iron 7mg