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
Scale
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.
