Roasted Cauliflower Gratin With Tomatoes and Goat Cheese Recipe (2024)

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Chris

So....I have a confession. Not a goat cheese fan. What else would work in this recipe, ya think?

Tim Murtaugh

Super delicious! Next time I will up the tomatoes and cheese a bit, maybe even an extra egg, as the cauliflowers I find are usually fairly large and the more of this there is the better.

A note on the recipe: A half a cup of soft goat cheese is about 4 ounces, not 2½ like the recipe says. Go with the half a cup, don't cut it down to 2½ ounces.

eric b

At the point when it's time to add the tomatoes and spices, I prefer to add the spices to the onion, garlic, thyme mixture in the pan, then stir the resulting paste around 30 seconds or so, to further wake them up. Then I add the tomatoes and proceed

Gregory Hess

If you use a "normal" sized cauliflower (they're all the same large-ish size at my grocery store) and a 26 oz can/box of tomatoes that you normally have in your pantry, up the eggs to 4 and the cheese to about 6 oz. I cooked down extra onions (3 vidalias) to light brown, then added the spices to the onions, then combined with the tomatoes, added a hunk of butter (a la Hazan,) two Parmesan rinds and two bay leaves and let that simmer about half an hour.

Mark R

I made one further change to this dish, and now I think I have it the way I will always make it. Instead of dots of goat cheese on top, I'm using shredded parmesan. It bakes much better and spreads evenly. I now put in an entire bunch of spinach, and use a lot of breadcrumbs - covering the entire top of the dish pretty much. (I still use the goat cheese for the part that gets beaten in with the eggs; I just don't use goat cheese for the topping). Tastes great!

Leslie J

I sort of combined this with Martha's other cauliflower gratin. Roasted the cauliflower with about 6 chopped cloves of garlic. Also roasted a pint of cherry tomatoes. Combined everything with about 1/2 c grated Parmesan/Romano mixed with 2 eggs, 12 cut up black olives, a cut-up onion sauteed with a shake of red pepper flakes and another shake of oregano, then roasted. Yum.

Mari

Quick version with less mess and less washing-up: Roast the cauliflower (in florets, not slices) with oil in the gratin dish. Make the tomato sauce in a saucepan. Add the cauliflower to the tomato sauce in the saucepan and mix. Add cauliflower/tomato mixture back into the gratin dish. Pour over egg/cheese mixture and add topping of choice (I added a mix of breadcrumbs and grated Parmesan)… no baking sheet or bowl involved, two fewer things to wash up!

Kelly

Will keep 2 days? Seriously?Vegetable dishes will easily last until you eat them if properly refrigerated (7-10 days). Freeze half for later if quantity is too much. Stop wasting food, especially delicious food!

Mark R

Made this again with a few changes. First, I eliminated the cinnamon which, even the 1/8 tsp., overpowers the dish. Second, I added spinach. I washed and stemmed the leaves and then mixed it in with the roasted cauliflower and tomato sauce before pouring the mixture into the baking dish. This added a really nice flavor. Third, I added breadcrumbs to the top of the dish before baking, which provided nice texture. (And I use 4 oz goat cheese, not 2 1/2, with all but 2 tbsp going in with the eggs.)

Petra

This was really good, and I'll definitely make it again. I didn't carefully read the instructions on using a 1-1/2 to 2-quart dish and assumed that the picture showed a regular 9x13 baking dish, which I then used. That was definitely too big! With the right sized baking dish this will be perfect.

Mary

This is such a tasty dish! Because I like a little heat, and cauliflower+tomato seems a little bland, I added crushed red pepper flakes to the onion-garlic-spice-tomato mixture.

I also mention that the recipe seems more complicated than it is, in case anyone hesitates to try it. Try it! It's delicious!

Marie

Very good - as my family doesn't care for goat cheese, I subbed in ricotta. I also added a little cayenne to 'punch' it up a little. Will definitely make it again.

Bernice Glenn

I love cauliflower and am always on the lookout for a new way to prepare. This one sounds good, but instead of cinnamon seasoning, I would use an anchovy or two mixed in with the olive oil. Also. I wouldn't mix the goat cheese in with the cauliflower ingredients, but use all of it for the topping. That way, you get the tastes of each, blending in your mouth, but each somewhat separate.

JP

This was delicious. I used fresh grape tomatoes instead of canned and added them to the onion/garlic mixture to cook down. I also added chili pepper flakes and more garlic b/c I love garlic. I can take or leave cinnamon though and next time will leave it out.
Really delicious! Yum.

Jeremy

Deb! You're seeing canned tomatoes in recipes 'cause Chefs and home cooks alike LOVE cooking with canned tomatoes -- especially with impossible-to-find-fresh types like San Marzano.Canned tomatoes, when cooked, are often superior to fresh tomatoes 'cause they're canned at their peak ripeness with salt -- and this combo allows their flavors to intensify. I'd recommend getting canned WHOLE tomatoes (which are peeled!) rather than chopped, and crushing them yourself.

Susan

Just served this dish at a potluck with 13 friends. Heard the repeated surprised comment "good cauliflower" all around the table, and 2 people asked me for the recipe at the end of the meal. I upped the goat cheese amount to 4 oz to equal 1/2 cup (as some earlier comment pointed out the error in the recipe list). Other than that, I stuck with the recipe and it was perfect as is.

Lisa

Yummmmmy! so much flavor. A Repeat! Without a doubt

Jill

I made this tonight subbing ricotta and grated pecorino for the goat cheese. It made for a very tasty dinner with a warm baguette. Perhaps less complex than goat cheese but I highly recommend it. Next time I might add some breadcrumbs for crunch.

Therese

Another commenter thinks this should last much longer than a couple of days, because it is vegetables - but remember there is egg in this, too.

mark's emails

I don't know where to buy a 14 8/10-ounce can of tomatoes so I used a 14 1/2 ounce can.

Lisseth

Cooks two heads of cauliflower, used 3 eggs and subbed the goat cheese with Feta. Delicious!

fn

Very good. I made it as written with very minor changes. I had some grape tomatoes on hand so I added that to the cauliflower florets. No need to slice the cauliflower and cut it smaller later. I also added some panko on top before baking. I love the cinnamon in the sauce, reminiscent of Greek pastitsio. It was a good side dish instead of potatoes for my prime rib dinner.

Barbara P

My guy loved this, even the leftovers from the dinner party I brought it to. Having read the notes, I roasted 1 1/2 heads of cauliflower, used a 26oz can of San Marzano tomatoes & twice as much goat cheese. The flavors blended together deliciously.

GPC

It looked and read beautifully as a recipe, but it was a lot of work, for a very mediocre side. I might be missing something?

Tish

My family loved this. I had to use dried coriander because that’s all I had. I think I used a tad too much and even with the tiny amount of cinnamon, I think I’ll skip that next time. I was worried about how much salt - worried it would be too salty. It wasn’t. As someone others suggested, I also added Parmesan - some right in with the eggs and goat cheese and some on top with panko. This will go into our regular rotation.

Sarah

A+++ We loved it. I altered the recipe slightly based on others comments. I used fresh cherry tomatoes quartered, left out the cinnamon, and used grated parmesan on the top instead of goat cheese. Next time I would use parmesan or mozzarella in with the egg mixture and leave out the goat cheese. It feeds about 3-4 people as an entree.

Chris

Excellent. Use large cauliflower, double tomatoes, herbs (except cinnamon), and onion; up goat cheese to 6 oz., use parm and bread crumbs on top with lots of chives.

jeepy

Easy and fine but I did not love the heavy tomato flavor with the cauliflower. Wouldn’t make again.

Stacy S

Roasting the cauliflower is a must giving a depth of flavor. Delicious and easy to pull together. Decided to use Garam masala to save time roasting the coriander. May add mushrooms next time for an additional texture.

Very good - made slight modifications

I followed other’s suggestions. I doubled the goat cheese and then I mixed the goat cheese mixture into the cauliflower. I then put panko and Parmesan on top. Delicious.

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Roasted Cauliflower Gratin With Tomatoes and Goat Cheese Recipe (2024)

FAQs

Why is my cauliflower gratin watery? ›

The watery problem happens when the cauliflower is either overcooked or not drained well enough after a quick blanching.

Why is my roasted cauliflower mushy? ›

First, take care not to overcrowd your pan; if the cauliflower is packed in rim-to-rim, the moisture will not be able to escape as the florets cook, which will result in soft steamed cauliflower instead of roasted.

How to prevent watery cauliflower cheese? ›

Drain well

Make sure you drain the cauliflower really well after it's boiled up and before you add it to the dish, otherwise it will end up too watery.

How do you get the liquid out of cauliflower? ›

Line large bowl with cheesecloth or linen kitchen towel, transfer cauliflower to it and let cool until safe to the touch. Squeeze the water out: Holding by the four corners of a cheesecloth with one hand, squeeze out as much liquid and moisture as you can with another hand.

Why do you soak cauliflower before cooking? ›

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

Why is my roasted cauliflower not crispy? ›

Crowding the Baking Sheet

Cauliflower has a very high water content, so it won't get crispy if you bake the florets crowded together. "Be sure to give each floret a bit of room so that the they have space for airflow.

How do you keep cauliflower from getting mushy? ›

The key to nonmushy cauliflower lies in how you cut it: Break apart the large head into smaller florets. Now take your knife, and starting at the stem end of the floret, slice about halfway down and snap apart.

How healthy is roasted cauliflower? ›

When it comes to nutrition, cauliflower is a superstar. It's high in vitamins C and K, and is also a good source of folate, which supports cell growth and is essential during pregnancy. Cauliflower is fat-free and cholesterol-free. And it's low in sodium.

Is it healthier to steam or bake cauliflower? ›

It's easy to cook, which gives it a creamier, nuttier taste that takes on the flavor of whatever you use as seasoning. How you cook cauliflower matters. You can keep more of its nutrients if you steam, roast, or stir-fry it.

How do you clean cauliflower before roasting? ›

How to Clean Cauliflower in 6 Steps
  1. Break the cauliflower into smaller pieces. ...
  2. Rinse the cauliflower florets. ...
  3. Prepare a blanching station. ...
  4. Add the florets to the boiling water. ...
  5. Transfer the cauliflower to the ice water. ...
  6. Dry and use or store your cauliflower.
Dec 6, 2021

Why are my au gratin potatoes watery? ›

If you stored the sliced potatoes in water to prevent discoloring, but didn't drain them well and pat them dry before adding them to the baking dish, you may have added extra water to the dish. You could have also used the wrong kind of potato, as some waxy potatoes can release more water than starchier potatoes.

How do you make cauliflower mash less watery? ›

If your mashed cauliflower is too watery: Try adding in more cooked cauliflower to offset the liquid. You can also place the pot over medium-low heat and try to cook off some of the excess liquid. Stir frequently to prevent the mash from burning.

Why is cauliflower so watery? ›

Overcooked cauliflower releases water, which will seep into the rest of the dish. So even if your sauce was thick when it went in the oven, if it's in there too long, the water from the cauliflower will cause it to go watery."

What to do if your casserole is too watery? ›

Or better yet, avoid them altogether.
  1. Add A Starch. Cornstarch in wooden bowl - NIKCOA/Shutterstock. ...
  2. Experiment With Pasta Or Grains. ...
  3. Take The Lid Off. ...
  4. Drain Fat From Meat. ...
  5. Choose A Dry Or Low-Fat Cheese. ...
  6. Sprinkle Seeds Into Your Bake. ...
  7. Remove Excess Liquid. ...
  8. Leave The Casserole In The Oven A Bit Longer.
Oct 29, 2023

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