Baked Italian-Style Beef with Cauliflower

This is what you make when turkey has lost all of its novelty, and you're pretty much over it.

This is what you make when one more mention of that word could be dangerous to whomever happens to be standing nearby.

And this is what you make when you need to set your world right again after a break in routine and unapologetic over-indulgence.  And pie!  Just...a lot of pie. 

You make this: baked Italian-style beef with cauliflower. 

You detox.  You breathe easier.  You move on.

True story:  On Thursday, I ate 2 full Thanksgiving dinners.  Plus pre-turkey baked manicotti.  We're Italian, we do that.  I guess there are worse problems in life.

Another true story:  I took home the turkey carcass!  (Is that officially the worst word ever?)  Yes I did.  And I spent most of Friday boiling it down and making turkey stock for turkey noodle soup.  I won't get into details, but the process was unappetizing hands-on.  Six hours later my kitchen smelled like Thanksgiving Day Take 2, but I had no real desire to eat, smell, see, or think about turkey any longer.  Darn shame.

Hopefully I'll be over my turkey aversion by next Thanksgiving.  In the meantime, I'm doing us both a favor and NOT sharing a recipe for how to use leftover turkey. 

I mean really, how many turkey sandwiches can a person eat?  Actually, don't answer that.  Under no circumstances should you come to this blog on a Monday and get told what to do.  Plus, I eat the same turkey sandwich most every day for lunch. 

But, if you're like me today, and the thought of a certain white meat turns your stomach, give this one a try.

In this recipe, lean ground beef is simmered down with tomato sauce, crisp cauliflower, kalamata olives, and roasted red peppers, and topped with crispy, cheesy breadcrumbs.  This was such a huge winner that it's hard to believe it's so healthy, quick, and easy.  It'll have you feeling back to normal in no time.

Off you go!

Baked Italian-Style Beef
Adapted from Cooking Light Magazine
Yields 4 servings

1 tbs extra virgin olive oil
1 c onion, chopped
1/2 c carrot, chopped
4 garlic cloves, minced
1 lb lean ground sirloin
1/4 tsp crushed red pepper
1 1/2 c marinara sauce
1/4 c pitted kalamata olives, coarsely chopped
1/4 c roasted red peppers, coarsely chopped
1/2 medium head of cauliflower, cut into florets
1/2 c panko breadcrumbs
1/4 c grated pecorino Romano cheese

Heat a large skillet over medium-high heat, and add the oil to the pan.  Add the onion and carrot, and saute for 4 minutes, or until onion is translucent.  Add garlic and saute for 30 seconds, stirring constantly.

Stir in the beef. Sprinkle with salt/pepper and crushed red pepper, and saute for 3 minutes or until browned, stirring to crumble.

Stir in the marinara, olives, and roasted red peppers.  Turn off the heat and preheat the broiler.

Steam the cauliflower for 4 minutes or until crisp-tender.  Place the cauliflower in an 11 x 7-in broiler-safe baking dish coated with cooking spray.

Top with the beef mixture.

Combine the breadcrumbs and cheese and sprinkle over-top the beef.  Broil 4 minutes or until browned.


Shane M. Johnson said...

I could eat Turkey all year long, however this is a very delicious looking alternative. Great stuff as always Alison.

Joanne said...

i second that pie is currently ruining my life. Need some veggies and something other than T-Day food!

Thanks for providing, love.

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