Ingredients
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
Pinch crushed red pepper flakes
1 lb. ground beef
Kosher salt
Freshly ground black pepper
2 tbsp. tomato paste
1 tsp. dried oregano
1 (28-oz.) can crushed tomatoes
2 tbsp. thinly sliced fresh basil, plus more for garnish
2 medium heads cauliflower, cut into florets, roasted
1 1/2 c. ricotta
2 c. shredded mozzarella
1/2 c. freshly grated Parmesan
Preparation
Step 1Preheat oven to 375°. In a large, deep-sided skillet over medium heat, heat oil. Add onion and cook, stirring occasionally, until soft, 5 minutes. Add garlic and red pepper flakes and cook for 1 minute. Add ground beef and season with salt and pepper. Cook until no longer pink, about 6 minutes. Drain fat.Step 2Return skillet over medium heat and add tomato paste and oregano. Cook until paste slightly darkens, about 2 minutes more. Add tomatoes and bring to a simmer. Reduce heat and cook, stirring until slightly reduced and flavors have melded, 10 to 15 minutes. Remove from heat and stir in basil.Step 3Place cauliflower in a large bowl and pour sauce on top. Stir until fully coated. Transfer half the cauliflower mixture to a large baking dish and spread into an even layer. Dollop all over with half the ricotta and sprinkle with half the mozzarella and Parmesan. Top with an even layer of the remaining cauliflower mixture and remaining cheeses. Step 4Bake until cheeses are melted and golden, 25 to 30 minutes. Step 5Garnish with basil before serving.
In a previous edition of this recipe, we called for blanched cauliflower, which resulted in a looser, soupier sauce. After reading user reviews and retesting, we’ve since updated the ingredients to call for roasted cauliflower, which produces a more traditional ziti sauce consistency. Our favorite way to roast cauliflower? In a large bowl, toss cauliflower with 2 tablespoons oil and season with salt. Spread cauliflower onto two large baking sheets and roast at 375° until tender and lightly golden, 40 to 45 minutes.
