Roasted Cauliflower, Tomato and Goat Cheese Casserole
January 24, 2014
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.
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.
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.
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.
Print this recipe!
Adapted from The New York Times
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.
One serving yields 170 calories, 13 grams of fat, 10 grams of carbs and 7 grams of protein.