Steam the cauliflower florets in the 6-quart pot until crisp-tender, about 4 minutes. Drain the cauliflower and put it in the prepared baking dish. Pour the sauce over the cauliflower and sprinkle on the cheese.
Broil until the cheese is soft and browned, about 5 minutes. Serve hot.
More Information
Equipment:
large skillet 6-quart pot with lid 9x13 baking dish, coated with olive oil
Recipe Notes:
The original recipe includes sirloin steak, which is very tasty. You can use cannellini beans to make this a vegetarian dish.
The original recipe uses bread crumbs in the topping. To make it gluten-free for me, I skip the bread crumbs and serve hearty Italian bread on the side for the family.
For a time saver, you can use 1 pound of frozen cauliflower florets.
Recipe by Andrea Meyers at https://andreasrecipes.com/cauliflower-casserole-italian-sauce/