Italian Baked Cauliflower

Italian, Vegetable

Prep Time: 0 Cook Time: 1 Servings: 6 Source:

Ingredients

1 tbsp. extra-virgin olive oil

1 medium onion, chopped

2 garlic cloves, minced

pinch red pepper flakes

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. tomato paste

1 tsp. dried oregano

1 (28-oz.) can crushed tomatoes

2 tbsp. thinly sliced basil, plus more for garnish

1 large head of cauliflower, (about 3 cups) cut into florets, blanched, and drained well

1 1/2 c. fresh ricotta

2 c. shredded mozzarella

1/2 c. freshly grated Parmesan

Directions

Preheat the oven to 375°.

Heat the oil in a large saucepan over medium heat. Add the onion and cook about 5 minutes, stirring often, until it’s soft.

Stir in the garlic and red pepper flakes and cook for one minute. Add the meat and season with salt and pepper. Cook until it’s no longer pink, about 6 minutes. Drain fat.

Return the saucepan over medium heat and add the tomato paste and oregano. Cook for 2 minutes more, until slightly darkened.

Add the crushed tomatoes and bring the sauce to a simmer. Reduce the heat and cook 10-15 minutes, stirring occasionally, until slightly reduced and the flavors have melded. Remove from the heat and stir in the basil.

In a large bowl, pour the sauce over the cauliflower and stir to combine.

In a large baking dish, place half the cauliflower in an even layer. Dollop all over with half the ricotta, and sprinkle with half the mozzarella and Parmesan. Add the rest of the cauliflower in an even layer on top, and top with remaining cheeses.

Bake until cheese is melty and golden, 25 minutes. Garnish with basil before serving.