ROASTED CAULIFLOWER GRATIN WITH TOMATOES AND GOAT CHEESE
Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds. I use coriander seeds and cinnamon to season the tomato sauce that I toss with the roasted cauliflower and sautéed red onions, then add a couple of eggs beaten with goat cheese.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h20m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Line a baking sheet with parchment or foil. Cut away the bottom of the cauliflower stem and trim off leaves. Cut cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with 2 tablespoons of the olive oil, salt, and pepper. Place on baking sheet in an even layer.
- 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. Remove from oven and cut large slices into smaller pieces. You should have about 2 cups. Transfer to a large bowl. Turn oven down to 375 degrees.
- Oil a 1-1/2 to 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion. Cook, stirring, until tender, about 5 minutes. 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. Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer. Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning. Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.
- Set aside 2 tablespoons of the goat cheese. Beat eggs, then add the remaining cheese and beat together until smooth. Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula. Dot top with small pieces of the remaining goat cheese and sprinkle on chives.
- 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.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 547 milligrams, Sugar 5 grams, TransFat 0 grams
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Mohammad Arman
[email protected]I made this gratin with a few substitutions. I used almond milk instead of heavy cream and vegan goat cheese instead of regular goat cheese. It turned out great! The gratin was still rich and creamy, but it was also lighter and healthier.
Lavella Price
[email protected]This gratin is a great way to use up leftover cauliflower. I had some roasted cauliflower from a previous meal and it worked perfectly in this recipe. The gratin was creamy and cheesy, with a nice crispy top.
Bilandri Oosthuizen
[email protected]I'm not a big fan of cauliflower, but this gratin changed my mind! The roasting process brought out the cauliflower's natural sweetness and the tomatoes and goat cheese added a delicious tanginess. I'll definitely be making this again.
Jonathan Filemon
[email protected]This gratin was a hit at my dinner party! Everyone loved the unique and flavorful combination of ingredients. The gratin was also very easy to make, which is always a bonus. I will definitely be making this again.
shakiliah sutton
[email protected]I'm a vegetarian and I was looking for a new cauliflower recipe. This gratin fit the bill perfectly! It was easy to make and it was absolutely delicious. The cauliflower was roasted to perfection and the tomatoes and goat cheese added a wonderful fla
joe herridge
[email protected]I followed the recipe exactly and the gratin turned out perfectly! It was creamy and cheesy, with a nice crispy top. The roasted cauliflower was delicious and the tomatoes and goat cheese added a nice tanginess. I will definitely be making this again
Alisha Sonar
[email protected]This gratin was a bit too rich for my taste. I think it would have been better with less cheese. The cauliflower was also a bit overcooked. Overall, it was an okay dish, but I wouldn't make it again.
Zina Badr
[email protected]I found that the gratin was a bit bland. I think it could have used more seasoning. I also would have liked the cauliflower to be more roasted. Overall, it was a good dish, but it could have been better.
Abel Holbrook
[email protected]This gratin is a bit time-consuming to make, but it's worth it. The end result is a delicious and impressive dish that's perfect for a special occasion.
Echo5Delta
[email protected]I'm a big fan of goat cheese, so I was excited to try this gratin. It didn't disappoint! The goat cheese was perfectly tangy and creamy. I could definitely see myself making this again.
Eda'o
[email protected]This gratin is a great way to get your kids to eat their vegetables. My kids love the creamy sauce and the crispy top. I usually serve it with a side of fruit and they eat it all up.
Godwin Sunday
[email protected]I love that this gratin is so versatile. You can use different types of vegetables, cheeses, and herbs to create your own unique dish. I've made it with broccoli, zucchini, and even sweet potatoes. It's always delicious!
Justin Aaron
[email protected]This gratin is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests. I served it with a side of roasted vegetables and it was a perfect meal.
Jimmy Kisakye
[email protected]I made this gratin with a few substitutions. I used almond milk instead of heavy cream and vegan goat cheese instead of regular goat cheese. It turned out great! The gratin was still rich and creamy, but it was also lighter and healthier.
Ahtsham Ul haq
[email protected]This gratin is a great way to use up leftover cauliflower. I had some roasted cauliflower from a previous meal and it worked perfectly in this recipe. The gratin was creamy and cheesy, with a nice crispy top.
Bal bahadur Khadka
[email protected]I'm not usually a fan of cauliflower, but this gratin changed my mind! The roasting process brought out the cauliflower's natural sweetness and the tomatoes and goat cheese added a delicious tanginess. I'll definitely be making this again.
Bridgette V
[email protected]I made this gratin for a dinner party and it was a huge hit! Everyone loved the unique and flavorful combination of ingredients. The gratin was also very easy to make, which is always a bonus.
Kashi gujjar
[email protected]This roasted cauliflower gratin was an absolute delight! The flavors of the roasted cauliflower, tomatoes, and goat cheese complemented each other beautifully. The gratin was rich and creamy, with a crispy, golden-brown top.