Roasted Cauliflower Gratin With Tomatoes and Goat Cheese

Name: Roasted Cauliflower Gratin With Tomatoes and Goat Cheese
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; 1/2 teaspoon coriander seeds, lightly toasted and coarsely ground; 2 eggs; 2 1/2 ounces soft goat cheese (about 1/2 cup plus 2 tablespoons); 2 to 3 teaspoon chopped chives

Roasted Cauliflower Gratin With Tomatoes and Goat Cheese was pinched from <a href="http://cooking.nytimes.com/recipes/1015968-roasted-cauliflower-gratin-with-tomatoes-and-goat-cheese" target="_blank">cooking.nytimes.com.</a>

"Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds. I use coriander seeds and cinnamon to season the tomato sauce that I toss with the roasted cauliflower and sautéed red onions, then add a couple of eggs beaten with goat cheese. Featured in: Not Your Grandmother’s Gratin...."

INGREDIENTS

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1 medium-size head of cauliflower

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Salt and freshly ground pepper to taste

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3 tablespoons extra virgin olive oil

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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

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1 (14 8/10-ounce) can chopped tomatoes in juice

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⅛ teaspoon cinnamon

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1/2 teaspoon coriander seeds, lightly toasted and coarsely ground

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2 eggs

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2 1/2 ounces soft goat cheese (about 1/2 cup plus 2 tablespoons)

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2 to 3 teaspoon chopped chives

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