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Roasted Cauliflower, Tomato, and Goat Cheese Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 78 reviews
  • Author: Angela
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.