Cauliflower Tomato Goats Cheese Casserole
Cauliflower Tomato Goats Cheese Casserole recipe:
A lot of people say they don’t like cauliflower.
These people have no idea what they’re missing out on.
In most cases, they don’t like it because they’ve only had cauliflower that has been steamed to death.
Too much steaming turns cauliflower into mushy hot mess and makes the kitchen smell like a stink bomb detonated.
Steamed cauliflower can be so bad, it’s often covered up with a ton of cheese or slathered in white sauce and then baked into submission; a complete disaster.
The best way to cook cauliflower is definitely roasting.
Roasting not only avoids the sulfur smell, it also produces an unbelievably sweet and nutty flavor.
It deepens cauliflower’s flavor, and gives it a texture that’s both crispy and tender.
Here is what you will need;
1 medium-size head of cauliflower
3 tablespoons olive oil, divided
1 teaspoon fine grain sea salt
¼ teaspoon ground pepper
1 small onion, finely chopped
1 garlic clove, minced
1 teaspoon thyme
1 (14.5 oz / 411 gr) can diced tomatoes
¼ teaspoon ground coriander
A pinch red pepper flakes
A pinch of ground cinnamon
2 large free-range organic eggs (or 3 medium)
¾ cup / 3 oz / 85 gr goat cheese, crumbled
2 tablespoons freshly chopped parsley