CAULIFLOWER & TOMATO CASSEROLE, Low-fat & cholesterol, healthy, veggie option

This stunning unexpected cauliflower casserole is a sassy, healthy version of an old favourite that will please kidults who normally don't like vegetables

'A wholly unexpected but absolutely fabulous dish that doesn't even taste like cauliflower.'
 'Great dish! It almost came across as light pasta.'  Tasters 
(This photo contains ham)

Cauliflower with Tomatoes and Goats Cheese raises the bar for boring old cauliflower.   It not only manages to be low in dairy and saturated fat, it also avoids the pool of cauliflower liquid that often languishes at the bottom of cauli dishes. 

The recipe is adapted from American cook Martha Rose Shulman, currently writing for the New York Times.  Her cookbook, The Vegetarian Feast, sadly out of print, has been used as reference in the blogger's kitchen so often it's falling apart.

Cauliflower with Tomato and Goats Cheese relies on tomato - not cheese - sauce.  Cheese isn't banished but the small amount in this recipe comes from goats.  

Goats' cheese has no cholesterol per normal serving and half the fat of cheddar.  But it adds a full-bodied sophisticated flavour.  

The dish is a meal in itself with a simple side salad or, as a side to chicken or pork.  And 67's guess is that kids who don't like veg will love this.

Cost: £3.50
Feeds: 2-4, easily doubled

Ingred:
   1 medium cauliflower
   pepper & salt

Tomato Sauce  (or your own recipe or a good ready-made brand equiv 425-510gm/15-18oz can ) 
   2 tbsp olive oil
   1 small red onion or 6-8 spring onions whites only, finely diced
   1 large garlic clove, grated 
   1 tsp fresh or 1/3 tsp dried thyme
   1x425gm/15oz can chopped tomatoes in juice
   1/4 tsp  cinnamon
   1/2 tsp coriander


  generous handful shredded ham hock, ham slices or pastrami (opt)

  2 med fresh tomatoes, seeds removed, in large dice (opt)

  2 eggs 
  2-3oz-/60-90g Chevre or soft goats cheese OR reduced fat mature cheddar

  1/3 cup Savoury Breadcrumbs (opt)

  garnish:  2-3 tbsp chives or minced parsley

Method:

1. Preheat oven to 230c/210fan/450f/gas7; line good-sized baking sheet with greaseproof or foil
2. Remove bottom and leaves of cauliflower; cut into slices 1/3in/barely 1cm thick; florets may fall off but that's ok; toss in 1 tbsp olive oil, pepper & salt.  If including ham in casserole, salt sparingly.  Place cauliflower on baking sheet in one layer
3. Roast 10-15 mins, flipping after 8mins, 
4. Home-made tomato sauce: saute onion in lightly sprayed pan over med heat 5 mins; add salt, garlic & thyme, stir 30sec to a min; add tomatoes, cinnamon, coriander, p&s; simmer over med low heat, stirring frequently 10-15 mins or until tomatoes are cooked down; taste and adjust seasoning; set aside
5. When cauliflower is al dente - the tip of a paring knife will encounter some resistance - or small florets are browned, divide slices into smaller pieces, making 2 generous cups; transfer to a large bowl; stir in meat if using.  (The cauli can refrigerated at this stage up to 2 days ahead but the less time in the fridge, the better)
6. When ready to complete cooking, turn oven temperature to 190c/170fan/375f/gas5
7. Oil a 2 pint/1 quart baking dish
8. Stir tomato sauce and fresh tomato dice into cauliflower mix 
9. Scrape into dish
10. Beat eggs, add all but 2 tbsp goats cheese; pour over cauliflower
11. Dot top with remaining cheese
12. Bake 30 mins; ten mins in, scatter over breadcrumbs if using
13. Garnish with parsley or chives

Comments:

'It was great.  The cauliflower almost came across as light pasta and definitely didn't retain the 'cauliflower taste.' It even tasted a bit sweet.' 20-something fund raiser. 
'A wholly unexpected but absolutely fabulous dish that doesn't even taste like cauliflower.'

Tips: 

• the frugal can replace goats cheese with reduced-fat mature cheddar  
• if you're in a rush or haven't any home-made tomato sauce,  a good store/deli bought tomato sauce will be fine

         More vegetarian/vegan on NavBar:Recipes II (bottom of page) 

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This recipe  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.