- olive oil
- 1/2 pound sweet or spicy Italian sausage
- 1 medium head cauliflower; cut into small florets
- 1 medium onion
- 4 garlic cloves 1 28-ounce can crushed tomatoes
- 1 cup parsley
- 2/3 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- Salt and freshly ground pepper to taste
Preheat oven to 375 degrees.
Place a large Dutch oven or pot over medium high heat. Add 1 tablespoon of olive oil and then add the sausage that has been removed from casings. Cook, breaking up the sausage as you go, until browned, about 10 minutes. Next, add cauliflower florets, seasoned with salt and pepper, and brown on both sides, about 2 to 3 minutes.
To the pan, add the onion and garlic and a pinch of salt and cook until the onions become soft and aromatic, about 5 minutes. Add the tomatoes with their liquid. Bring the mixture up to a simmer and give it a taste, adding additional salt and pepper is necessary. Mix in the parsley and then pour the whole mixture in to a 13x9 baking dish.
In a small bowl, mix together the breadcrumbs and parmesan cheese. Sprinkle the mixture evenly over the top of the sausage and cauliflower and bake until golden brown on top and bubbly, about 30 minutes. Remove from the oven, let sit for 5 to 10 minutes, then serve