Rona's Favorite Healthy (And Not So Healthy) Recipes

Cauliflower And Goat Cheese Casserole

You had me at Goat Cheese!  Seriously, goat cheese is one of my favorite foods in the world and it gives anything it touches a zinginess that belies the amount you need for whatever you’re cooking (IE-a little goes a long way).

I’m trying a few different vegetarian recipes, as many of my friends who don’t like vegetables are asking me for some because they’re trying to add more to their diet and want to hide the taste.  Are you one of them? Then, I bet you’ll appreciate this one.

Between the goat cheese, tomatoes and fresh thyme, this is a recipe bursting with flavor, and it makes a wonderful main course, as well as a side for roast chicken. I paired it with a small green salad and I was very satisfied.  It’s also very pretty, doesn’t have a ton of carbs and is a healthy, yummy way to get those veggies into your rotation. Give it a shot and let me know what you think.

Roasted Cauliflower and Goat Cheese Casserole

February 26, 2024
: 4-6
: Medium


  • 1 medium-size head of cauliflower
  • Salt and freshly ground pepper to taste
  • 3 tablespoons extra virgin olive oil
  • 1 small or 1/2 large red onion, cut in half or quarters (if using a whole onion) lengthwise, then sliced thin across the grain
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves
  • 1 (14 8/10-ounce) can chopped tomatoes in juice
  • ⅛ teaspoon cinnamon
  • ½ teaspoon coriander seeds, lightly toasted and coarsely ground
  • 2 eggs
  • 2 ½ ounces soft goat cheese (about 1/2 cup plus 2 tablespoons)
  • 2 to 3 teaspoon chopped chives
  • Step 1 Preheat oven to 450 degrees.
  • Step 2 Line a baking sheet with parchment or foil.
  • Step 3 Cut away the bottom of the cauliflower stem and trim off leaves.
  • Step 4 Cut cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off.
  • Step 5 Toss all of it, including the bits that have fallen away, with 2 tablespoons of the olive oil, salt, and pepper.
  • Step 6 Place on baking sheet in an even layer.
  • Step 7 Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned.
  • Step 8 Remove from oven and cut large slices into smaller pieces. You should have about 2 cups.
  • Step 9 Transfer to a large bowl.
  • Step 10 Turn oven down to 375 degrees.
  • Step 11 Oil a 1-1/2 to 2-quart baking dish or gratin.
  • Step 12 Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion.
  • Step 13 Cook, stirring, until tender, about 5 minutes.
  • Step 14 Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute.
  • Step 15 Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer.
  • Step 16 Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant.
  • Step 17 Taste and adjust seasoning.
  • Step 18 Add to bowl with the cauliflower and stir everything together.
  • Step 19 Scrape into prepared baking dish.
  • Step 20 Set aside 2 tablespoons of the goat cheese.
  • Step 21 Beat eggs, then add the remaining cheese and beat together until smooth.
  • Step 22 Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula.
  • Step 23 Dot top with small pieces of the remaining goat cheese and sprinkle on chives.
  • Step 24 Bake 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.
  • Step 25




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