|20 min||1 h 10 min||6|
|1 medium head||Cauliflower|
|3 tbsp||Extra virgin olive oil (divided)|
|1 tsp||Sea Salt|
|1 dash||Black pepper|
|1 small||White onion (finely chopped)|
|1 clove(s)||Garlic (minced)|
|1 tsp, ground||Thyme, dried|
|1 can(s) (14oz)||Diced tomatoes, canned (organic)|
|1 dash||Coriander, ground|
|1/2 tsp||Red pepper flakes (more or less, to taste)|
|1/2 tsp||Cinnamon (more or less, to taste)|
|2 large egg||Egg (organic, or 3 medium organic)|
|175 ml crumbled||Goat cheese, soft (3/4 cup)|
|2 tbsp||Parsley, fresh (chopped)|
1. Preheat oven to 450°F and place a rack in the middle. Line a baking sheet with foil and set aside.
2. Cut away the bottom of the cauliflower stem and trim off the leaves.
3. Cut cauliflower into ⅓-inch thick slices, some florets on the edges will fall off, that’s okay.
4. Toss all of it with 2 TBS of the olive oil, salt and pepper.
5. Spread in an even layer onto the prepared baking sheet.
6. Roast in the oven for 20 minutes, flipping the biggest slices after 10 minutes, until cauliflower is nicely browned. Remove from oven and put into a large bowl, chopping some of the larger pieces.
7. While cauliflower is cooking- Heat remaining 1 TBS of olive oil in a large pan over medium heat. Add onions, sauté for 5 minutes until softened.
8. Add garlic and thyme and cook until garlic is fragrant, about a minute.
9. Add tomatoes, coriander, red pepper flakes and cinnamon, salt and pepper and bring to a simmer.
10. Cover with a lid and cook over low heat for 15 minutes, until the sauce is fragrant.
11. Add to bowl with the cauliflower and stir everything together.
12. Put mixture into a medium/large oiled baking dish.
13. In a small bowl beat eggs, then add goat cheese and beat together well. Pour over cauliflower mixture.
14. Bake in the oven for 30 minutes, until top is beginning to brown.
15. Remove from the oven and allow to sit for 5 to 10 minutes, sprinkle with chopped parsley and a bit more goat cheese if desired. ENJOY!
Time saving tip - use leftover or pre-cooked cauliflower.
is a cruciferous vegetable and is high in fiber and some B vitamins!