As life would have it, I opened the fridge in search of something for dinner and found myself staring at three very familiar ingredients, again: cauliflower, roasted garden cherry tomatoes, and goat cheese.
After a little searching for an interesting recipe I wound up tweaking a couple of roasted cauliflower dishes that I came across based on ingredients I had in the house. And I scored!
I loved the cinnamon and coriander flavors in this—they brought an almost exotic essence to an otherwise simple dish. I had originally intended to pair this with leftover grilled chicken (because we have that in the fridge a lot too it seems) but it was so good by itself I had it as my entire meal.
Skills: Chopping, slicing, roasting,
- 1 large head of cauliflower
- Salt and freshly ground pepper to taste
- 3 tablespoons extra virgin olive oil
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- ¼ – ½ cup roasted cherry tomatoes
- ⅛ teaspoon cinnamon
- ½ teaspoon coriander seeds, lightly toasted and coarsely ground
- 2 eggs
- 4 ounces crumbled goat cheese
- 2 to 3 teaspoons chopped fresh chive
- Preheat oven to 450° F. Line a baking sheet with parchment or foil. Cut away the bottom of the cauliflower stem and trim off leaves.
- Slice cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off.
- Toss cauliflower, including any small bits, with 2 tablespoons of the olive oil, salt, and pepper. Spread on baking sheet in an even layer.
- Roast for 15 to 20 minutes, stirring once
- Transfer to a large bowl.
- Turn oven down to 350° F
- Heat remaining oil over medium heat in a medium-size skillet and add onion.
- Cook until tender, about 5 minutes, stirring frequently. Add salt , garlic and thyme and continue to cook, stirring, up to a minute longer until garlic is fragrant.
- Stir in tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste.
- Add onion mixture to bowl with the cauliflower and stir everything together.
- Scrape into an oiled baking dish or gratin.
- In a separate bowl, beat eggs, then add all but two tablespoons of the goat cheese. Beat until blended.
- Pour egg/cheese mixture over cauliflower. Stir to incorporate.
- Sprinkle remaining goat cheese on top.
- Top with chives.
- Bake 20 minutes, until top is beginning to brown.
- Let sit 5 minutes before serving.
Co-Author of Garden Candy Basics