Like lasagna but not

My Cooking Light magazine arrived Saturday and while flipping through the pages, this recipe jumped out at me. So I gave it a try last night and I definitely recommend it. The flavor is just like spaghetti or lasagna but instead of pasta it uses cauliflower. And since Matt and I are counting down days till Hawaii (61), we are trying to eat healthy and shed a few pounds. So at 306 calories a serving, this isn't terrible for our bikini diet (swim trunk diet for Matt, which doesn't roll off the tongue quite as well).

I would also like to mention a BIG accomplishment for me with this recipe. I used onions. I never thought I'd say this, but I am starting to appreciate onions for the flavor they provide in cooking things. This is actually the third time this month I've used onions in a recipe. I just cut them in really big chunks and then once I feel the flavor has been infused, I pick them out so they never touch our dinner plates. With this recipe, I used onions when browning the ground beef and picked them out before adding the marinara. Matt even said "Mmmm, that smells so good!" when it was just the onions sauteing!

I also altered the recipe in the broiling stage. See, I am afraid to use our broiler after we had a bit of a catastrophe that resulted in this:

The firefighters paid us a visit.

Burnt pizza peal

We made the mistake of storing a pizza peal in the drawer below our oven, not realizing that it isn't a drawer in our case, it's the broiler. Oops! This whole drawer as a broiler thing is new to me so I've dealt with it avoiding broiling things. Maybe one day soon I'll tackle it. I'm certain our Baked Italian-Style Cauliflower would have tasted even better with the crispy finish you get from broiling.