Description

This Roasted Cauliflower, Tomato, and Goat Cheese Casserole is a flavorful and hearty vegetarian dish perfect for a comforting meal. It features roasted cauliflower slices combined with a spiced tomato sauce, topped with creamy goat cheese and eggs, then baked to golden perfection. The dish is fragrant with herbs and warming spices, providing a delightful balance of textures and flavors.

Ingredients

Scale

Vegetables

1 medium-size head of cauliflower
1 small onion, finely chopped
1 garlic clove, minced

Oils and Seasonings

3 tablespoons olive oil, divided
1 teaspoon fine grain sea salt
¼ teaspoon ground pepper
1 teaspoon thyme
¼ teaspoon ground coriander
A pinch of red pepper flakes
A pinch of ground cinnamon

Other Ingredients

1 (14.5 oz / 411 gr) can diced tomatoes
2 large free-range organic eggs (or 3 medium)
¾ cup / 3 oz / 85 gr goat cheese, crumbled
2 tablespoons freshly chopped parsley

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Instructions

Roast cauliflower: Preheat the oven to 450°F (230°C). Line a baking sheet with foil. Cut the cauliflower into ⅓-inch thick slices. Toss the cauliflower slices with 2 tablespoons of olive oil, 1 teaspoon of salt, and ¼ teaspoon of ground pepper. Spread them out on the prepared baking sheet and roast for 20 minutes, flipping halfway through until the cauliflower is browned.
Sauté aromatics: While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and a pinch of salt and sauté for about 5 minutes until the onion is soft and translucent. Then add the minced garlic and 1 teaspoon of thyme, cooking for about 30 seconds until fragrant.
Simmer sauce: To the skillet, add the canned diced tomatoes, ¼ teaspoon ground coriander, a pinch of red pepper flakes, a pinch of ground cinnamon, and additional salt and pepper to taste. Bring the mixture to a simmer, then cover and cook over low heat for 15 minutes to develop the flavors.
Combine and bake: In a large bowl, combine the roasted cauliflower and the tomato sauce. Transfer this mixture to a greased baking dish. In a separate bowl, beat the eggs with the crumbled goat cheese until combined. Pour this egg and goat cheese mixture evenly over the cauliflower and tomato mixture. Bake in the oven at 450°F (230°C) for 30 minutes, until the top is browned and set.
Serve: Let the casserole sit for 5 to 10 minutes after baking to set. Sprinkle with freshly chopped parsley before serving for added freshness and color.

Notes

Use fresh or frozen cauliflower depending on availability, but fresh provides better texture.
You can substitute goat cheese with feta cheese for a different flavor profile.
If you prefer a spicier version, increase the amount of red pepper flakes slightly.
This casserole can be prepared a day ahead and reheated in the oven to enhance flavors.
For a vegetarian option, ensure eggs are free-range and organic if possible.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Casserole
Method: Baking
Cuisine: Mediterranean