Roasted cauliflower is delicious – and I can eat it right off the pan. However, adding a few more vegetables, some spice – and topping it off this this goat cheese – yum! This made a great complete meal and reheated for lunch the next day nicely. This is one of those dishes as well where I don’t feel bad if I end up eating a lot of it either!
3 tablespoons olive oil, divided
1 large head cauliflower
salt and pepper, to taste
2 garlic cloves, minced
1 medium onion, diced
1 15 oz can diced tomatoes
1 large green pepper, diced
1 tablespoon dried basil
2 large eggs
2 oz plain goat cheese
Preheat the oven to 425F. Cut the cauliflower into 1/2 inch bite sized pieces and lay them on a baking sheet. Toss with 2 of the tablespoons of olive oil, salt and pepper to taste and place into the oven. After 10 minutes, flip with a spatula and roast another 10 minutes.
While the cauliflower cooks – in a medium sized pot on the stove, combine the other tablespoon of olive oil with the garlic and onion over medium heat. Cook for 2-3 minutes and add the diced tomatoes, diced pepper, and basil. Allow it to come to a simmer, then bring the heat to low.
When the cauliflower is done, remove from the oven and reduce the oven heat to 375F. Take the cauliflower and place into the pot with the tomato mixture, and combine. Place into a 9×9 baking pan. Take the 2 eggs, and whisk together into a small bowl. Add the goat cheese to the eggs and stir to combine. Pour over top the cauliflower. Place into the oven for 30-35 minutes.