*My picture of my amazing dinner... omg, just looking at it makes me want to eat more!
I know I say this every time I make something new but… seriously, this is the best thing I've ever made!! Hands down, it's my new favorite. I made it tonight because my hubby is out of town, and he's a little less enthusiastic about cauliflower than I am. That said, I'm 100% sure he's going to love this if I make it for him, it's that good.
This Roasted Cauliflower, Goat Cheese, and Tomato Casserole is originally from The Iron You. You can see it here; I made a few changes, of course, so this is my mouth-watering version. It's supposed to serve six, but it will not. I ate half of it in one sitting. If you're serving six people, I suggest you triple your recipe, or just make three. (Seriously.)
What you need:
1 medium head of cauliflower
Olive Oil (total of 3Tbsp)
1 tsp Kosher salt
1/4 tsp ground pepper
1 small onion, finely chopped
1 tsp pre-minced garlic (or 1 clove fresh, minced)
1 tsp basil
1/4 tsp ground coriander (finally used my coffee grinder for this, worked great!)
1 pinch ground cinnamon
1 pinch red pepper flakes
1 15oz can diced tomatoes
2 large eggs
3/4C crumbled goat cheese
What you do:
Preheat your oven to 450F.
Cover a cookie sheet with foil, set aside.
Rub a medium casserole dish with oil and set aside.
Trim the stem and leaves from the cauliflower
Cut the cauliflower into "steaks", about 1/2 inch wide. Some florets will fall off, not a big deal.
Toss the cauliflower in 2 Tbsp olive oil, with a pinch of salt and pepper. You want it all to be coated.
Spread in an even layer onto a the prepared baking sheet.
Roast the cauliflower in the oven for 20-25 minutes, turning the largest pieces about half way. When I make this again, I might cut the whole thing up into smaller pieces from the get go… but anyway, this time I did the steaks and it was great.
While your cauliflower is cooking, start preparing the sauce. Heat 1 Tbsp of olive oil in a skillet over medium heat.
When hot, toss in your chopped onion and cook just until softened.
Add garlic and sautée for about a minute (don't brown it!).
Toss in tomatoes, spices, and salt. Stir together, then cover and simmer for 12-15 minutes. The sauce will thicken some.
Remove your cauliflower from heat and toss into a large bowl. Chop or break the biggest steaks into smaller pieces.
Add the tomato mixture to the bowl with the cauliflower and stir it all to combine it. Place in casserole dish and flatten out the top a bit.
Scramble your eggs, then add the goat cheese and mix well. I whisked the two together until they made a thick cream; I recommend doing this, as it adds the goat cheese flavor to the entire dish!
Pour mixture over the cauliflower / tomato.
Place casserole in oven uncovered and bake for 30 minutes, or until the top is golden brown. Remove from heat, rest for 5 minutes, then cut and serve.
One serving yields 170 calories, 13 grams of fat, 10 grams of carbs and 7 grams of protein. Since I ate 3 servings, I guess I'd better get my ass on the treadmill tonight.
This recipe blew my mind. I thought it would be good, I never thought it could be this good. I hope you enjoy it as much as I did!
