If you’re looking for a comforting dish that feels both rustic and sophisticated, this Roasted Cauliflower, Tomato, and Goat Cheese Casserole Recipe is an absolute winner. It brings together the nutty, caramelized flavors of roasted cauliflower, the tangy brightness of tomatoes simmered with warming spices, and the creamy richness of goat cheese baked to golden perfection. Whether as a vegetarian main or a hearty side, this casserole is a delicious way to celebrate simple ingredients with an elegant twist.
Ingredients You’ll Need
Every ingredient in this Roasted Cauliflower, Tomato, and Goat Cheese Casserole Recipe plays a vital role in building layers of flavor and texture. From the tender roasted cauliflower to the aromatic spices infused into the tomato sauce, each element is thoughtfully selected to complement one another perfectly.
- Cauliflower (1 medium-size head): The star veggie, roasted to caramelized perfection for a tender yet slightly crisp bite.
- Olive oil (3 tablespoons, divided): Helps roast the cauliflower beautifully and sautés the aromatics with a silky richness.
- Fine grain sea salt (1 teaspoon): Essential for seasoning the cauliflower and enhancing all the other flavors.
- Ground pepper (¼ teaspoon): Adds just the right hint of warmth and depth.
- Small onion (1, finely chopped): Softens and sweetens the sauce base as it sautés.
- Garlic clove (1, minced): Brings its unmistakable fragrant punch to the tomato mixture.
- Thyme (1 teaspoon): A fresh herb that pairs beautifully with both cauliflower and tomatoes.
- Diced tomatoes (1 can, 14.5 oz / 411 gr): Forms the hearty, slightly tangy sauce that ties the dish together.
- Ground coriander (¼ teaspoon): Introduces a subtle citrusy warmth that lifts the sauce.
- Red pepper flakes (a pinch): Adds a gentle kick without overwhelming the delicate flavors.
- Ground cinnamon (a pinch): An unexpected but delightful touch that brings complexity.
- Free-range organic eggs (2 large): Binds the casserole layers while contributing to its creamy texture.
- Goat cheese (¾ cup / 3 oz / 85 gr, crumbled): This tangy cheese melts into a luscious topping for richness and slight tang.
- Freshly chopped parsley (2 tablespoons): A bright, fresh garnish that adds color and a pop of herbal flavor.
How to Make Roasted Cauliflower, Tomato, and Goat Cheese Casserole Recipe
Step 1: Roast the Cauliflower
Preheat your oven to 450°F (230°C) and prepare a baking sheet with foil for an easy cleanup. Slice the cauliflower into even ⅓-inch thick rounds — this helps them cook evenly and develop those lovely caramelized edges. Toss the slices with 2 tablespoons of olive oil, salt, and pepper, making sure every piece is coated well. Arrange them on the sheet and roast for about 20 minutes, flipping halfway through. The cauliflower should turn a gorgeous golden brown, with some crispiness around the edges for texture contrast.
Step 2: Sauté Aromatics
While the cauliflower is roasting, heat the remaining tablespoon of olive oil over medium heat in a large skillet. Add the finely chopped onion along with a pinch of salt to help soften it faster. Sauté for about 5 minutes until it becomes translucent and sweet. Next, add the minced garlic and thyme, cooking for another 30 seconds just until fragrant. This step wakes up the flavors and forms a flavorful foundation for the tomato sauce.
Step 3: Simmer the Tomato Sauce
Pour the can of diced tomatoes into the skillet along with ground coriander, red pepper flakes, ground cinnamon, and a bit more salt and pepper. Stir everything together and bring to a gentle simmer. Cover the pan and let the sauce cook on low heat for 15 minutes. This allows the spices to infuse deeply, mellowing the acidity of the tomatoes into a rich, complex sauce.
Step 4: Combine and Bake
Once the cauliflower and sauce are both ready, transfer the roasted cauliflower into a mixing bowl and pour the tomato sauce over it. Mix gently to combine without breaking up the cauliflower slices. Next, grease your baking dish and spread the mixture evenly inside. In a separate small bowl, beat the eggs with the crumbled goat cheese until smooth and creamy. Pour this mixture over the cauliflower and tomato layer, ensuring it covers well to bind everything as it bakes.
Step 5: The Final Bake
Place the casserole into the preheated oven at 450°F and bake for about 30 minutes. Keep an eye on it as the top should begin to brown nicely and develop a slight crust from the goat cheese and eggs. Once baked, let the casserole rest for 5 to 10 minutes. This resting period helps it set beautifully and makes it easier to serve.
How to Serve Roasted Cauliflower, Tomato, and Goat Cheese Casserole Recipe
Garnishes
A sprinkle of freshly chopped parsley right before serving not only adds a delightful green pop but also refreshes the palate with a mild, herby brightness that balances the richness of the casserole.
Side Dishes
This casserole pairs wonderfully with a crisp, simple green salad dressed lightly with lemon vinaigrette, or a side of crusty bread to scoop up every bit of that luscious sauce. It also works well alongside a roasted chicken or grilled fish for a wholesome meal.
Creative Ways to Present
For a crowd-pleasing presentation, consider serving individual portions in small ramekins topped with a little extra goat cheese and fresh herbs. Or, layer the casserole in a clear glass baking dish so the beautiful caramelized cauliflower and vibrant tomato sauce peek through, inviting eager first bites.
Make Ahead and Storage
Storing Leftovers
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. It keeps the flavors intact and is perfect for a quick, comforting meal the next day.
Freezing
This Roasted Cauliflower, Tomato, and Goat Cheese Casserole Recipe freezes well. Once cooled, cover tightly with foil and plastic wrap or place in a freezer-safe container. It can be frozen for up to 2 months, making it a convenient option for meal prep or unexpected guests.
Reheating
When ready to enjoy leftovers, thaw overnight if frozen, then reheat in an oven preheated to 350°F (175°C) for about 20 minutes until warmed through. You can also heat single portions in the microwave, but the oven method helps retain a better texture and flavor.
FAQs
Can I use fresh tomatoes instead of canned?
Yes! If you have ripe fresh tomatoes, about 3 to 4 medium-sized ones peeled and diced can substitute canned tomatoes. Just simmer the sauce a bit longer to let it thicken properly.
Is this dish vegan-friendly?
This casserole uses eggs and goat cheese, which are not vegan. However, you can experiment with plant-based cheese and an egg substitute to make a vegan version, though the texture and flavor will differ.
Can I prepare this casserole ahead of time before baking?
Absolutely! Assemble the casserole completely, then cover and refrigerate it for up to 24 hours before baking. This makes it handy for busy days and helps the flavors meld even more.
What if I don’t have goat cheese on hand?
Feta cheese is a good alternative as it offers a similar tangy creaminess. Ricotta can also work but will be milder in flavor, so consider adding a squeeze of lemon to brighten the taste.
How can I make this casserole gluten-free?
This Roasted Cauliflower, Tomato, and Goat Cheese Casserole Recipe is naturally gluten-free, making it a perfect choice for those avoiding gluten without compromising on flavor or texture.
Final Thoughts
This Roasted Cauliflower, Tomato, and Goat Cheese Casserole Recipe is such a heartwarming dish to bring onto your table. Its comforting layers and vibrant flavors invite you to savor every bite, whether for a weeknight meal or a special occasion. I truly hope you give this recipe a try and enjoy the wonderful combination of bold, fresh, and creamy notes that make it a beloved favorite!
Print
Roasted Cauliflower, Tomato, and Goat Cheese Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian, Mediterranean-inspired
- Diet: Vegetarian
Description
This Roasted Cauliflower, Tomato, and Goat Cheese Casserole is a hearty and flavorful vegetarian dish featuring tender roasted cauliflower, a rich tomato sauce spiced delicately with coriander, cinnamon, and red pepper flakes, and a creamy goat cheese and egg topping. Perfect as a comforting main course or a side, this casserole combines roasting, sautéing, and baking techniques to bring out deep, warm flavors in a wholesome, colorful presentation.
Ingredients
Vegetables
- 1 medium-size head of cauliflower
- 1 small onion, finely chopped
- 1 (14.5 oz / 411 gr) can diced tomatoes
- 2 tablespoons freshly chopped parsley
Oils and Fat
- 3 tablespoons olive oil, divided
Spices and Herbs
- 1 teaspoon fine grain sea salt
- ¼ teaspoon ground pepper
- 1 teaspoon thyme
- ¼ teaspoon ground coriander
- A pinch of red pepper flakes
- A pinch of ground cinnamon
Other
- 1 garlic clove, minced
- 2 large free-range organic eggs (or 3 medium)
- ¾ cup / 3 oz / 85 gr goat cheese, crumbled
Instructions
- Roast cauliflower: Preheat your oven to 450°F (230°C) and line a baking sheet with foil for easy cleanup. Slice the cauliflower into ⅓-inch thick pieces, then toss them with 2 tablespoons of olive oil, salt, and pepper. Arrange them on the baking sheet and roast for 20 minutes, flipping halfway through, until they develop a nice brown color and tender texture.
- Sauté aromatics: While the cauliflower roasts, warm the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion along with a pinch of salt and sauté for about 5 minutes until the onion softens and becomes translucent. Stir in the minced garlic and thyme, cooking for an additional 30 seconds until fragrant.
- Simmer sauce: Pour in the canned diced tomatoes along with the ground coriander, red pepper flakes, cinnamon, and some salt and pepper to taste. Bring this mixture to a gentle simmer, then cover and let it cook on low heat for 15 minutes. This allows the flavors to meld and the sauce to thicken slightly.
- Combine and bake: In a large bowl, combine the roasted cauliflower slices and the tomato sauce. Transfer this mixture into a greased baking dish, spreading it out evenly. In a separate small bowl, beat the eggs with the crumbled goat cheese until well combined. Pour this mixture evenly over the cauliflower and tomato base. Bake the casserole in the preheated oven at 450°F for 30 minutes or until the top turns golden brown and set.
- Serve: Remove the casserole from the oven and let it rest for 5 to 10 minutes to firm up for easier serving. Sprinkle freshly chopped parsley on top before serving for a fresh burst of color and flavor.
Notes
- Use fresh, firm cauliflower for the best texture after roasting.
- You can substitute goat cheese with feta for a slightly different flavor.
- Letting the casserole sit before serving helps the eggs set properly and improves slicing.
- For a spicier kick, increase the amount of red pepper flakes according to your taste.
- This dish can be served warm or at room temperature, making it great for meal prep or potlucks.
