BACK STORY:
This was the featured recipe in the New York Times daily digest. Looked delicious and easy to make.
NOTES:
This was another cauliflower recipe that took forever to cook. It was delicious but I think the cauliflower could be steamed or sauteed to eliminate 40 minutes of the cooking time. Eating it with goat cheese and eggs added dimension and flavor.
STARS:
3 out of 5. Good flavor but took so long to make. Try without roasting the cauliflower.
RECIPE:
https://cooking.nytimes.com/recipes/1015968-roasted-cauliflower-gratin-with-tomatoes-and-goat-cheese
NOTES:
STARS:
RECIPE:
INGREDIENTS
- 1 medium-size head of cauliflower
- Salt and freshly ground pepper to taste
- 3 tablespoons extra virgin olive oil
- 1 small or 1/2 large red onion, cut in half or quarters (if using a whole onion) lengthwise, then sliced thin across the grain
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1 (14 8/10-ounce) can chopped tomatoes in juice
- ⅛ teaspoon cinnamon
- ½ teaspoon coriander seeds, lightly toasted and coarsely ground
- 2 eggs
- 2 ½ ounces soft goat cheese (about 1/2 cup plus 2 tablespoons)
- 2 to 3 teaspoon chopped chives
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Nutritional Information
- 1 medium-size head of cauliflower
- Salt and freshly ground pepper to taste
- 3 tablespoons extra virgin olive oil
- 1 small or 1/2 large red onion, cut in half or quarters (if using a whole onion) lengthwise, then sliced thin across the grain
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1 (14 8/10-ounce) can chopped tomatoes in juice
- ⅛ teaspoon cinnamon
- ½ teaspoon coriander seeds, lightly toasted and coarsely ground
- 2 eggs
- 2 ½ ounces soft goat cheese (about 1/2 cup plus 2 tablespoons)
- 2 to 3 teaspoon chopped chives
Nutritional Information
PREPARATION
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- 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.
- 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.
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