Cauliflower Casserole with Italian Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Adapted from Cooking Light.
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 4 garlic cloves, minced
  • 3 cups spaghetti sauce
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon black pepper
  • 2 ounces pitted kalamata olives, coarsely chopped
  • 1-1/2 pounds (681 g) cauliflower, cut into florets
  • 1/4 cup (28 g) grated fresh Grana Padano or Parmigiano cheese
  1. Heat the large skillet over medium-high heat. Add the olive oil and onion, and sauté until the onion is soft, about 4 minutes. Add the garlic and sauté for 30 seconds, stirring constantly. Stir in the sauce, salt, peppers, and olives.
  2. Preheat the broiler.
  3. 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.
  4. Broil until the cheese is soft and browned, about 5 minutes. Serve hot.
More Information

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