Description
A delicious and hearty roasted cauliflower, tomato, and goat cheese casserole featuring tender roasted cauliflower slices baked with a savory tomato sauce and rich goat cheese topping. This comforting dish combines roasted, sautéed, and baked elements for a perfect vegetarian meal that’s great for family dinners or special occasions.
Ingredients
Scale
Vegetables
- 1 medium-size head of cauliflower
- 1 small onion, finely chopped
- 1 garlic clove, minced
Pantry
- 3 tablespoons olive oil, divided
- 1 teaspoon fine grain sea salt
- ¼ teaspoon ground pepper
- 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
Dairy & Eggs
- 2 large free-range organic eggs (or 3 medium)
- ¾ cup / 3 oz / 85 gr goat cheese, crumbled
Fresh Herbs
- 2 tablespoons freshly chopped parsley
Instructions
- Roast cauliflower: Preheat your oven to 450°F (230°C) and line a baking sheet with foil. Slice the cauliflower into ⅓-inch thick slices. Toss the slices with 2 tablespoons of olive oil, sea salt, and ground pepper. Spread them out on the baking sheet and roast for 20 minutes, flipping halfway through to ensure even browning and tenderness.
- Sauté aromatics: While the cauliflower is roasting, 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, sautéing for about 5 minutes until the onion softens. Add the minced garlic and thyme, cooking for 30 seconds until fragrant to create a flavorful base for the sauce.
- Simmer sauce: Stir in the canned diced tomatoes, ground coriander, red pepper flakes, ground cinnamon, and season with salt and pepper to taste. Bring the mixture to a simmer, then cover and let it cook over low heat for 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Combine and prepare for baking: In a large bowl, gently combine the roasted cauliflower slices with the tomato sauce. Transfer this mixture into a greased baking dish, spreading it evenly. In a small bowl, beat the eggs together with the crumbled goat cheese until well combined, and then pour this mixture evenly over the cauliflower and tomato base.
- Bake the casserole: Place the baking dish in the preheated oven at 450°F and bake for 30 minutes. The casserole is ready when the top begins to brown and the egg and cheese mixture sets, forming a delicious crust.
- Serve: Remove the casserole from the oven and allow it to rest for 5 to 10 minutes before serving. Garnish with freshly chopped parsley for a burst of fresh flavor and a beautiful presentation.
Notes
- Use free-range eggs and high-quality goat cheese for best flavor and texture.
- If you prefer a spicier casserole, increase the red pepper flakes slightly.
- Cauliflower slices can be thick or thin based on preference, but avoid slicing too thin to prevent mushiness during roasting.
- This dish can be served warm as a main course or paired with a side salad for a complete vegetarian meal.
- Leftovers keep well refrigerated for up to 3 days and can be gently reheated in the oven.