Roasted Cauliflower, Tomato and Goat Cheese Casserole
Ingredients:
- medium size head cauliflower - 1
- olive oil - 3 T divided
- sea salt - 1 t
- black pepper - 1/4 t
- small onion, finely chopped - 1
- garlic clove, minced - 1
- thyme - 1 t
- diced tomatoes - 14.5 ounce can
- ground coriander - 1/4 t
- red pepper flakes - pinch
- ground cinnamon - pinch
- eggs - 2
- goat cheese, crumbled - 3/4 c
- chopped parsley - 2 T
Instructions:
Trim off cauliflower stem and leaves. Slice cauliflower into ⅓ inch thick slices, some florets will fall off, toss slices and florets with 2 T olive oil, salt and pepper. Spread in an even layer onto a foil lined baking sheet. Roast in a preheated 450 degree oven for 20 minutes, (have oven rack in the middle of the oven) flip the slices after 10 minutes, until cauliflower is nicely browned. Remove from oven and place in a bowl. Heat 1 T olive oil in a pan over medium heat. Add onions and salt; saute for 5 minutes until softened. Add garlic and thyme, cook for 30 - 60 seconds until garlic is fragrant. Add tomatoes, coriander, red pepper flakes and cinnamon, salt and pepper and bring to a simmer. Cover, cook over low heat for 15 minutes, until the sauce is fragrant. Pour over the cauliflower and stir everything together. Coat a baking dish with olive oil and pour cauliflower mixture into it. In a bowl beat eggs, add goat cheese, beat together; pour over cauliflower mixture. Bake at 450 degrees for 30 minutes, until top begins to brown. Remove from the oven and let sit for 5 - 10 minutes, sprinkle with chopped parsley; serve.
