Cauliflower & Chevin Bake Recipe - Daily Dish Recipe #2523

Recipe

Cauliflower & Chevin Bake

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Cauliflower & Chevin Bake

Roasted cauliflower mixed with tomatoes and chevin (goats cheese) and baked with cinnamon, coriander seeds and chives.




Ingredients to serve 2

  • ½ x cauliflower – cut into florets
  • ½ x red onion – chop finely
  • 1 clove x garlic – crush, peel and chop finely
  • 3g x thyme – take off leaves and chop, discard stalks
  • 2 ½ x tomatoes
  • . x boiling water
  • ⅛ tsp x cinnamon
  • ¼ tsp x coriander seeds
  • 1 x eggs (from your pantry)
  • 50g x chevin (goats cheese)
  • 3g x chives – chop
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)
  • . x tin foil (from your pantry)

Ingredients to serve 4

  • 1 x cauliflower – cut into florets
  • 1 x red onion – chop finely
  • 2 cloves x garlic – crush, peel and chop finely
  • 5g x thyme – take off leaves and chop, discard stalks
  • 5 x tomatoes
  • . x boiling water
  • ¼ tsp x cinnamon
  • ½ tsp x coriander seeds
  • 2 x eggs (from your pantry)
  • 100g x chevin (goats cheese)
  • 5g x chives – chop
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)
  • . x tin foil (from your pantry)

Method

Step 1

Preheat the oven to 220°C. Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Place a dry pan on a medium heat and toast the coriander seeds for 1-2 minutes, until fragrant. Roughly chop them and set aside.

Step 3

Place the cauliflower onto a tinfoil lined tray, drizzle with olive oil and season with salt and pepper. Arrange on a single layer and roast for 15 minutes. Check every 2 minutes and move around on the tray so they brown on all sides. Turn the oven down to 180°C.

Step 4

Place the whole tomatoes in a bowl and pour over the boiling water. After a few minutes, remove the tomatoes and place on a chopping board. Slice the ends off each tomato and peel the skins – they should peel away easily. Then chop the tomatoes into small squares about 1cm wide.

Step 5

Fry the onion with some olive oil and some salt over medium heat for about 5 minutes, stirring occasionally, until softened. Add the garlic, and thyme and cook for another minute. Then add the tomatoes, cinnamon, coriander seeds and some salt and pepper to taste. Add a splash of water and bring up to a simmer. Cook for 10 minutes, stirring often, until the tomatoes are soft. Taste and adjust seasoning.

Step 6

Place the cauliflower and tomato mixture into a casserole dish. Whisk the eggs with ¾ of the chevin (goats cheese) until smooth. Pour this over the cauliflower and tomato in the casserole dish. Top with dollops of the remaining goats cheese and half the chives. Bake for 20 minutes until golden brown.

Step 7

To serve, spoon out a portion of the cauliflower bake and sprinkle on some fresh chives.