Sep 302016

Roasted Cauliflower and Cherry Tomatoes With Goat Cheese

Cinnamon and coriander bring an exotic flavor to this hearty side dish or complete mealAs 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.

Skill: Intermediate
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Chopping, slicing, roasting,

Cinnamon and coriander bring an exotic flavor to this hearty side dish or complete meal

  • 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


  1. 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.
  2. Slice cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off.
  3. Toss cauliflower, including any small bits, with 2 tablespoons of the olive oil, salt, and pepper. Spread on baking sheet in an even layer.
  4. Roast for 15 to 20 minutes, stirring once
  5. Transfer to a large bowl.
  6. Turn oven down to 350° F
  7. Heat remaining oil over medium heat in a medium-size skillet and add onion.
  8. 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.
  9. Stir in tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste.
  10. Add onion mixture to bowl with the cauliflower and stir everything together.
  11. Scrape into an oiled baking dish or gratin.
  12. In a separate bowl, beat eggs, then add all but two tablespoons of the goat cheese. Beat until blended.
  13. Pour egg/cheese mixture over cauliflower. Stir to incorporate.
  14. Sprinkle remaining goat cheese on top.
  15. Top with chives.
  16. Bake 20 minutes, until top is beginning to brown.
  17. Let sit 5 minutes before serving.


Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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