Cauliflower Bake with Tomato and Goat Cheese

We present you with a recipe for gratinated cauliflower in a new style. If you usually just quickly cook cauliflower, pour it with an egg mixture, and bake it in a preheated oven, you must try this version with roasted cauliflower at least once. During baking, the cauliflower develops a slightly different flavor, which is enhanced in the final dish by the tomato sauce and goat cheese.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 spoon Oil, olive

  • 1 piece Cauliflower, fresh

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 1 can Tomato, pieces - can

  • 2 piece Egg, fresh

  • 120 g Cheese, goat, soft

  • 2 spoons Parsley, fresh

  • pieces Salt, table

Steps

  1. Preheat the oven to 220 degrees Celsius. Line a large baking dish with parchment paper. Clean the cauliflower head (remove the core and outer leaves), wash it, and divide it into smaller florets. Place the florets in the baking dish, drizzle with two tablespoons of olive oil, and season with salt and freshly ground pepper. Mix the florets well, spread them evenly in the dish, and bake in the preheated oven for 15 to 20 minutes. The florets should soften and brown nicely at the edges.

  2. While the cauliflower is baking, prepare the remaining ingredients. Peel and finely chop the onion and garlic separately. In a large pan, heat the remaining oil and sauté the onion for 5 minutes, stirring occasionally. Add the garlic and sauté until fragrant, then add the tomatoes. Mix well, season with pepper and salt to taste, and cook over moderate heat for 15 to 20 minutes until the sauce thickens.

  3. Remove the roasted cauliflower from the oven and reduce the oven temperature to 190 degrees Celsius.

  4. Crack the eggs into a bowl and whisk them well with a hand whisk. Set aside two tablespoons of the total cheese amount, crumble the rest, and mix it with the eggs. Lightly grease the baking dish with oil. Add the roasted cauliflower to the pan with the tomato sauce, mix well, and transfer to the greased baking dish. Spread evenly and pour the egg and cheese mixture over the top. Sprinkle the reserved cheese and chopped parsley on top. Place the dish in the preheated oven for 30 to 40 minutes until the top is golden brown. Serve as a side dish or a main course with a large bowl of salad.

Nutrition Information (Per 100g)

  • Calories: 91.89 kcal
  • Fat: 5.95 g
    • Saturated Fat: 1.93 g
  • Carbohydrates: 4.64 g
    • Sugars: 0.62 g
  • Protein: 3.63 g
  • Fiber: 1.08 g