Baked Italian-Style Cauliflower

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1 tablespoon olive oil

1 cup chopped onion

4 garlic cloves, minced

6 ounces lean ground sirloin

1/4 teaspoon kosher salt

1/4 teaspoon crushed red pepper

1/4 teaspoon black pepper

1 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)

2 ounces pitted kalamata olives, coarsely chopped

1 1/2 pounds 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

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