Italian Cauliflower Casserole

From Cooking Light but edited to make it a more filling meal for active folks like us. To make it lighter you can reduce the amount of beef and/or cheese. To make it non-dairy just use Veggie Shreds for the cheese. You can leave off the breadcrumbs if anyone is gluten intolerant or can't have carbs.

Ingredients:

1 head cauliflower, cut into bite sized florets
1 large yellow onion, minced
4 garlic cloves or equivalent garlic powder
1 tsp sriracha or ground red pepper to taste
1/4 tsp salt
1 pound lean ground beef
1 1/2 cups tomato sauce, ideally a garlicky or herby one
1/2 cup grated garlic and herb cheddar
1/2 cup grated parmesan
1/3 cup bread crumbs

Steam the cauliflower 5 minutes or until it's crisp-tender. Drain and place in a large casserole dish. Sprinkle with cheddar.

Saute the onion in olive oil over medium heat for a couple minutes until it begins to soften. Then add the beef, stirring to crumble, and raise the heat to medium-high. Keep stirring and cooking the beef until it is all browned. Add the garlic, salt, and pepper while the beef cooks.

When the beef is done, stir in the tomato sauce and heat through. Pour the meat mixture over the cauliflower and stir to combine, gently so the cauliflower doesn't crumble.

Sprinkle the parmesan and bread crumbs over the top of the casserole. Broil for 4 minutes or until golden, and serve.