Roasted Cauliflower, Tomato and Goat Cheese Casserole

January 24, 2014

Roasted Cauliflower, Tomato and Goat Cheese Casserole

A lot of people say they don’t like cauliflower.
These people have no idea what they're missing out on.
In most cases, they don’t like it because they’ve only had cauliflower that has been steamed to death.
Too much steaming turns cauliflower into mushy hot mess and makes the kitchen smell like a stink bomb detonated.
Steamed cauliflower can be so bad, it’s often covered up with a ton of cheese or slathered in white sauce and then baked into submission; a complete disaster.

Roasted Cauliflower, Tomato and Goat Cheese Casserole

The best way to cook cauliflower is definitely roasting.
Roasting not only avoids the sulfur smell, it also produces an unbelievably sweet and nutty flavor.
It deepens cauliflower’s flavor, and gives it a texture that’s both crispy and tender.

Roasted Cauliflower, Tomato and Goat Cheese Casserole

Roasting shines a whole new light of possibilities. Personally, I like to use roasted cauliflower in casseroles.
It greatly complements other flavors and works in harmony with them rather than just adding texture or being just overwhelming.
In this casserole for instance, the roasted cauliflower balances perfectly the freshness of the tomato sauce and the mild tanginess of the goat cheese. The three flavors complement one another perfectly, to create a wholesome casserole that is ridiculously delicious.
Roasted Cauliflower, Tomato and Goat Cheese Casserole

About goat cheese.
I love goat cheese. It’s tart and so good if used with the right ingredients.
There can be an enormous difference difference various goat cheeses, just like there can be a big difference between various cow milk cheeses.
In this recipe, I used crumbled goat cheese.
The texture is similar to feta cheese but it’s milder and tastes like a tangy cream cheese.
I don’t care much for the very strong, assertive goat cheeses, but if that’s what your taste buds prefer, then go for it.

Roasted Cauliflower, Tomato and Goat Cheese Casserole
Roasted Cauliflower, Tomato and Goat Cheese Casserole                             Print this recipe!
Adapted from The New York Times

Serves 6

1 medium-size head of cauliflower
3 tablespoons olive oil, divided
1 teaspoon fine grain sea salt
¼ teaspoon ground pepper
1 small onion, finely chopped
1 garlic clove, minced
1 teaspoon thyme
1 (14.5 oz / 411 gr) can diced tomatoes (I used Muir Glen Organic Tomato)
¼ teaspoon ground coriander
A pinch red pepper flakes
A pinch of ground cinnamon
2 large free-range organic eggs (or 3 medium)
¾ cup / 3 oz / 85 gr goat cheese, crumbled (Trader Joe’s sells crumbled goat cheese)
2 tablespoons freshly chopped parsley


Preheat oven to 450°F (230°C) and place a rack in the middle. Line a baking sheet with foil and set aside.
Cut away the bottom of the cauliflower stem and trim off the leaves.
Cut cauliflower into ⅓-inch thick slices, some florets on the edges will fall off, that’s okay.
Toss all of it with 2 tablespoons of olive oil, salt and pepper.
Spread in an even layer onto a the prepared baking sheet.
Roast in the oven for 20 minutes, flipping the biggest slices after 10 minutes, until cauliflower is nicely browned. Remove from oven and transfer to a large bowl (you might to chop some of the biggest slices).
In the meantime, heat remaining one tablespoon of olive oil in a large over medium heat. Add onions, a generous pinch of salt and saute for 5 minutes until softened,
Add garlic and thyme and cook for further 30 seconds until garlic is fragrant, about a minute.
Add tomatoes, coriander, red pepper flakes and cinnamon, salt and pepper and bring to a simmer.
Cover with a lid and cook over low heat for 15 minutes, until the sauce is fragrant.
Add to bowl with the cauliflower and stir everything together.
Rub a medium-large baking dish with a bit of olive oil and scrape cauliflower mixture into it.
In a small bowl beat eggs, then add goat cheese and beat together well.
Pour over cauliflower mixture.
Bake in the oven for 30 minutes, until top is beginning to brown.
Remove from the oven and allow to sit for 5 to 10 minutes, sprinkle with chopped parsley and serve.

Nutrition facts

One serving yields 170 calories, 13 grams of fat, 10 grams of carbs and 7 grams of protein.


  1. This sounds amazing - I am all about the roasted cauliflower these days.I just posted a Curried Cauliflower Steak on my blog.

  2. Yum Mike, that looks really fantastic!

  3. I am a huge fan of roasted cauliflower! I buy the extra large bags from the store and roast the whole bag - and sometimes - even eat it all up - in one sitting! Ooh just talking bout it is setting the drool glands into action - and this casserole is not helping!
    Thanks for sharing Mike - hope you have a wonderful weekend

  4. I am currently waiting for this to come out of the oven, I can't wait!
    Do you think you could freeze this, and if so how could you reheat it?
    Thanks Mike!

    1. The finished grating will keep for a couple of days in the refrigerator but you can definitely freeze it. Reheat in a medium oven.
      Enjoy Isabelle!

  5. Great recipe, thanks for sharing!

  6. Love the shape and texture of this casserole!

  7. So funny because my husband was looking over my shoulder as I was browsing through my blog list and was like, Stop! What's that?! Cauliflower??? Wow, that looks damn good. I'm guessing he's over the mushy-steamed version his wife makes!

    1. Hahaha Brandi, but I'm sure you whip up great meals and bakes....

  8. I totally hear ya, yuckkk for steaming the cauliflower to mush.
    This is an absolutely great looking dish Mike. I can almost imagine how great it tastes, can't wait to try it out. You come with some dang good recipes.
    This will be a hit for superbowl party.
    Happy Sunday!!

    1. Thanks Ash, and remember you're welcome to come over for the Super Bowl party!

  9. I just discovered your blog and love your recipes....thanks! How would some browned ground turkey be in it? hmmmm

    1. Thanks for saying hi Laura! And if I were you, I would definitely add browned ground turkey.

  10. I'm so with you... nothing beats roasting vegetables. I love the caramelization it gets and it definitely the best way to cook cauliflower. And I'm really digging the flavor combo of this casserole. My wife is a HUGE fan of goat cheese so I'm going to have to make this for her!

    1. Thanks Chris! We should totally form the "Caramelized Cauliflower Party", I'm sure there are many of "us" out there.

  11. I love roast cauliflower but sometimes my triathlete won't eat it. I think the pizza-like elements of this recipe (the tomato, the cheese) will bring him around. Thanks!

  12. I'm making this right looks really good! I was wondering though, how would grated cheese over top as well be? Maybe put the casserole in the oven for 15 minutes, take it out, shed some cheese on it, and cook for another 15 minutes? We are big cheese eaters! Lol

  13. GREAT RECIPE!!!! Use Daiya instead of the other cheeses to adapt for non-dairy

  14. Actually I hate cauliflower, but when I see this recipe I want to try this dish!

  15. I want to try this but with a different, milder cheese. Do you think this would taste good with a mild cheddar or monterey jack?

  16. I made this a few nights ago. It was delicious!

    1. That's great! Thanks for taking the time to let me know.

  17. Can fresh tomatoes be substituted in this recipe?

    1. Absolutely, just cook the sauce a bit longer (25 minutes instead of 15)