Baked Italian-Style Cauliflower

• 1 tablespoon olive oil
• 1 cup chopped onion
• 4 garlic cloves, minced
• 12oz veggie crumbles
• 1/4 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon black pepper
• 1 1/2 cups lower-sodium marinara sauce
• 2 ounces pitted kalamata or burgundy olives, coarsely chopped
• 1 large head cauliflower, cut into florets
• Cooking spray
• 1 ounce French bread baguette, torn into 1-inch pieces
• 1/4 cup (1 ounce) grated fresh pecorino Romano cheese

Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add onion; sauté 4 minutes. Add garlic; sauté for 30 seconds, stirring constantly. Stir in beef. Sprinkle with salt and peppers, and sauté 3 minutes or until browned, stirring to crumble. Stir in sauce and olives.

Preheat broiler.

Steam cauliflower 4 minutes or until crisp-tender. Place cauliflower in an 11 x 7-inch broiler-safe baking dish coated with cooking spray; top with sauce mixture.

Place bread in a mini chopper; pulse until coarse crumbs form. Combine crumbs and cheese; sprinkle over cauliflower mixture. Broil 4 minutes or until browned.