80 minutes
A delicious and comforting cauliflower and tomato bake, melded with creamy, herbed goat cheese.
Cauliflower, cut into 1/3 inch slices
each
to taste
to taste
tablespoons
Red Onion, sliced thin
each
Garlic Clove, minced
each
teaspoons
teaspoons
Coriander Seeds, lightly toasted and coarsely ground
teaspoons
each
cups
Chives, chopped
teaspoons
1. Preheat Oven and Prepare Cauliflower
Preheat your oven to 450 degrees F. Cut the head of cauliflower into 1/3 inch slices and toss them with 2 tablespoons of extra virgin olive oil, salt, and freshly ground black pepper. Arrange the cauliflower slices on a baking sheet lined with parchment or foil.
2. Roast Cauliflower
Roast the cauliflower in the oven for 15-20 minutes, stirring once halfway through, until the slices are tender and the small florets are nicely browned.
3. Reduce Oven Temperature and Prepare Baking Dish
Reduce the oven temperature to 375 degrees F. Cut any large slices of cauliflower into smaller, bite-sized pieces, aiming for about 2 cups in total. Lightly oil a 1.5 to 2-quart baking dish or gratin.
4. Cook Onion and Garlic
Heat the remaining tablespoon of extra virgin olive oil in a medium skillet or wide saucepan over medium heat. Add the sliced red onion and cook for about 5 minutes until softened. Then add the minced garlic and fresh thyme leaves, cooking for an additional 30 seconds to 1 minute until fragrant.
5. Prepare Tomato Sauce
Stir in the chopped tomatoes in juice, ground cinnamon, and ground coriander seeds. Season with salt and freshly ground black pepper to taste. Cook for 10-15 minutes until the mixture thickens and the flavors meld together.
6. Combine Cauliflower and Tomato Sauce
In a large bowl, combine the roasted cauliflower with the tomato sauce, and then transfer this mixture into your prepared baking dish.
7. Prepare Egg and Cheese Mixture
In a separate bowl, beat the eggs and then mix in the soft goat cheese until smooth.
8. Top and Bake
Pour the egg and cheese mixture over the cauliflower and tomato mixture, making sure to scrape every bit out with a rubber spatula. Dot the top with the reserved 2 tablespoons of goat cheese and sprinkle with chopped chives. Bake for 30 minutes until the top begins to brown in spots.
9. Rest and Serve
Once baked, let the dish rest for 5-10 minutes before serving to allow everything to set and make it easier to serve.
Use a mix of root vegetables like sweet potatoes, carrots, and turnips. Instead of a tomato component, create a light béchamel sauce with nutmeg and mix in Gruyère cheese. Top with panko breadcrumbs for crunch.
Stick with cauliflower but toss it with garam masala before roasting. Use a tomato curry sauce as the base and top with paneer cheese seasoned with cumin and coriander.
Swap cauliflower for a mix of zucchini, eggplant, and bell peppers. Use feta cheese mixed with oregano and thyme. Add olives and capers to the tomato mixture for a puttanesca twist.
Replace the cauliflower with a mix of corn, black beans, and diced sweet potatoes. Use a tomatillo salsa instead of tomatoes and top with pepper jack cheese mixed with cilantro and lime zest.
Drizzle a balsamic reduction over the bake before serving for a touch of acidity and sweetness.
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