Description
This Roasted Cauliflower, Tomato, and Goat Cheese Casserole is a hearty and flavorful dish that combines the earthiness of roasted cauliflower with a rich tomato sauce infused with aromatic spices, topped with creamy goat cheese and baked to golden perfection. Perfect as a comforting vegetarian main or a satisfying side, it offers a delightful blend of textures and Mediterranean-inspired flavors.
Ingredients
Scale
Cauliflower
- 1 medium-size head of cauliflower
- 3 tablespoons olive oil, divided
- 1 teaspoon fine grain sea salt
- ¼ teaspoon ground pepper
Sauce and Aromatics
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 teaspoon thyme
- 1 (14.5 oz / 411 gr) can diced tomatoes
- ¼ teaspoon ground coriander
- A pinch of red pepper flakes
- A pinch of ground cinnamon
Topping
- 2 large free-range organic eggs (or 3 medium)
- ¾ cup / 3 oz / 85 gr goat cheese, crumbled
- 2 tablespoons freshly chopped parsley
Instructions
- Roast cauliflower: Preheat the oven to 450°F (230°C) and line a baking sheet with foil. Cut the cauliflower into ⅓-inch thick slices, then toss them with 2 tablespoons of olive oil, sea salt, and pepper. Spread the slices on the baking sheet and roast for 20 minutes, flipping halfway through until they are browned and tender.
- 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, cooking for about 5 minutes until soft. Then add the minced garlic and thyme, cooking for an additional 30 seconds until fragrant.
- Simmer sauce: Stir the diced tomatoes, ground coriander, red pepper flakes, ground cinnamon, salt, and pepper into the skillet. Bring the mixture to a gentle simmer, then cover and cook on low heat for 15 minutes, allowing the flavors to meld.
- Combine and bake: In a large bowl, mix the roasted cauliflower slices with the tomato sauce until well combined. Transfer this mixture to a greased baking dish. In a small bowl, beat together the eggs and crumbled goat cheese until smooth. Pour this mixture evenly over the cauliflower and tomato base. Bake in the oven at 450°F (230°C) for about 30 minutes, or until the top is nicely browned and set.
- Serve: Remove the casserole from the oven and let it rest for 5 to 10 minutes to firm up. Just before serving, sprinkle freshly chopped parsley on top for a burst of color and freshness.
Notes
- Using free-range organic eggs enhances the flavor and quality of the casserole.
- Adjust red pepper flakes to your preferred level of heat or omit for no spice.
- This casserole can be served as a vegetarian main dish or a hearty side.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- For a vegan version, substitute eggs with a flaxseed or chickpea flour binder and use vegan cheese alternatives.
