Traveling nearly every weekend has gotten me into a health slup that I need to escape. I have slowly been transitioning from winter dishes to dishes geared more towards spring. However with a slight chill still in the air, I can't break away from a few comfort dishes now and again. This one happens to be fairly healthy, so I'm allowing it!
- 2 tbsp olive oil
- 1 small onion - diced
- Kosher salt
- 2 garlic cloves - minced
- 1 tsp fennel seeds
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes
- 1 head cauliflower - cut into small florets
- 1/2 lb hot or sweet Italian sausage - casings removed and crumbled
- 1 (14.5 oz) can of San Marzano crushed tomatoes
- 1 tbsp lemon zest
- 1/2 cup (part skim) ricotta cheese
- 1/2 cup freshly grated Parmesan
- 1/4 cup Panko bread crumbs
Heat oven to 425 degrees. In a large saute pan, heat 1 tablespoon of olive oil over medium-high heat. Add the onion with a dash of salt and pepper and cook until soft. Add the garlic, fennel seed, Italian seasoning, and crushed red pepper flakes and cook for one minute.
Add the other tablespoon of olive oil, cauliflower florets, sausage, and cook until cauliflower is slightly browned and sausage is cooked through. Take off the heat and pour the tomatoes in and sprinkle the lemon zest. Stir together, taste, and add more salt and pepper if needed.
Pour mixture evenly into 2 large (or 4 small) personalized baking dishes. Dollop ricotta evenly over the top of each. Sprinkle each with Parmesan and Panko. Bake for 10 to 15 minutes or until mixture is golden and bubbling.
CHEERS TO HAPPY EATING!!!