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Prep Time: 15 minutes

Cook Time: 60 minutes

Yield: 4 servings

 

Ingredients

1 large head cauliflower, trimmed into florets

½ cup plus 2 tablespoons grated parmesan, divided

I tablespoon plus 1 teaspoon Italian seasoning, divided

3 cloves garlic, minced

3 tablespoons olive oil

kosher salt and black pepper, to taste

½ cup marinara sauce

¾ cup shredded mozzarella cheese, divided

2 ounces sliced pepperoni

½ cup diced red and yellow bell peppers

½ cup thinly sliced fennel

¼ cup sliced black olives

garnish with fennel fronds

Preparation

  1. Preheat oven to 400°
  2. Combine cauliflower florets, Parmesan cheese, Italian seasoning, garlic, olive oil, salt and black pepper on a baking sheet pan. Toss until ingredients are well combined and cauliflower is coated.
  3. Spread in a single layer and bake on the top rack for 20-30 minutes.
  4. Transfer cauliflower to a mixing bowl and add marinara and ¼ cup mozzarella cheese. Toss until ingredients are well combined and cauliflower is coated.
  5. Transfer the cauliflower mixture to an 8 x 8 inch casserole dish. Top with remaining mozzarella cheese, pepperoni, bell peppers, fennel and olives. Sprinkle remaining 2 tablespoons Parmesan cheese and 1 teaspoon Italian seasoning over top.
  6. Reduce oven temperature to 350° and bake for 30 minutes. Remove from oven and garnish with fennel fronds.

 

Nutrition facts per serving: 340 calories, 14g carbs, 24g fat, 17g protein, 6g fiber, 500mg sodium (25%), 600mg potassium, (high in vitamin C (100%), K (40%) and vitamin B6 (30%))

Teresa
Teresa
Chef Teresa Hansen 442-A-CHEF-4-U (224-3348) ChefTeresaHansen@gmail.com

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