- 1 head cauliflower
- Olive oil
- 2 lbs bulk Italian sausage or ground beef
- 1/3 cup onion, diced
- 3-4 garlic cloves, chopped
- 1 Tbsp fresh rosemary (or basil), minced
- 1 Tbsp Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1 large jar of marinara sauce (about 24 ounces, divided)
- 1 cup mozzarella cheese, shredded
- 1 heaping cup of ricotta cheese
- 1 cup grated parmesan or pecorino cheese
1 Prepare cauliflower by cutting into bite-size pieces. Place pieces in a pot of boiling water for about 8 minutes, until tender. Remove from heat, drain water and set aside.
2 Heat a tablespoon of olive oil in a large sauté pan on medium-high heat. When the oil is shimmering hot, add the bulk sausage or ground meat. Break up any large chunks. As meat browns, add onion. Once meat is browned, drain excess fat and return meat to saute pan. Turn heat to medium. Add garlic and other spices and stir. Add sauce and stir until well mixed and bring to a simmer.
3 Preheat the oven to 350°F. Spread a thin layer of meat sauce in the bottom of a 9×13-inch casserole pan, then dot the surface with half the ricotta cheese. Ladle a spoonful of marinara sauce into the cauliflower. Stir it well and then add the cauliflower into the casserole.
4 Pour the rest of the meat sauce over the cauliflower, dot the remaining ricotta cheese over the pasta, and sprinkle on top both the mozzarella and the Parmesan cheese.
5 Bake in the oven until the cheese melted, about 40 minutes. If desired, once cheese is melted, turn oven broiler on low for about 2 minutes for cheese to turn golden brown. Enjoy!