A stunning healthier version of an old favourite that'll please anyone who turns up their noses at vegetables...and even those that don't
updated 10/25; first posted 2017
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| 'A wholly unexpected fabulous dish that doesn't even taste like cauliflower.' 'Great dish! It almost came across as light pasta.' Tasters (This photo contains (opt) ham; vegan option available) |
Cauliflowers are verywhere right now and they look at their best. Large white curds, gorgeously green green leaves and, more importantly, extremely good value.
Cauliflower with Tomatoes and Goats Cheese raises the bar for boring old cauliflower. The method not only manages to cut dairy and saturated fat by dispensing with the usual cheese sauce, 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, who wrote for the New York Times. Her cookbook, The Vegetarian Feast, is sadly out of print and has been used so often as reference in the blogger's kitchen it's falling apart.
The Cauliflower Casserole relies on tomato sauce. Cheese isn't banished but the small amount in this recipe comes from goat which has no cholesterol per normal serving and half the fat of cheddar. It's full-bodied sophisticated flavour enhances the dish.
Skinnier Cauliflower Cheese is a meal in itself with a simple side salad or, it can be served as a side to chicken or pork.
Cost: £5'ish (10/25)
Feeds: 2-4, recipe doubles easily
Ingred:
1 medium cauliflower (organic is worth the cost) - cleaned & trimmed, 2'ish generous cups
pepper & salt
Fresh Tomato Sauce (or your own recipe/good ready-made brand equiv 425-510gm/15-18oz can will be ok)
Cauliflower with Tomatoes and Goats Cheese raises the bar for boring old cauliflower. The method not only manages to cut dairy and saturated fat by dispensing with the usual cheese sauce, 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, who wrote for the New York Times. Her cookbook, The Vegetarian Feast, is sadly out of print and has been used so often as reference in the blogger's kitchen it's falling apart.
The Cauliflower Casserole relies on tomato sauce. Cheese isn't banished but the small amount in this recipe comes from goat which has no cholesterol per normal serving and half the fat of cheddar. It's full-bodied sophisticated flavour enhances the dish.
Skinnier Cauliflower Cheese is a meal in itself with a simple side salad or, it can be served as a side to chicken or pork.
Cost: £5'ish (10/25)
Feeds: 2-4, recipe doubles easily
Ingred:
1 medium cauliflower (organic is worth the cost) - cleaned & trimmed, 2'ish generous cups
pepper & salt
Fresh Tomato Sauce (or your own recipe/good ready-made brand equiv 425-510gm/15-18oz can will be ok)
2 tbsp olive oil1 small red onion or 6-8 spring onions whites only, finely diced1 large garlic clove, grated OR replace olive oil with garlic infused oil1 tsp fresh or 1/3 tsp dried thyme1x425gm/15oz can chopped tomatoes in juice1/4 tsp cinnamon1/2 tsp coriander
2 med fresh tomatoes, seeds removed, in large dice
generous handful shredded ham hock/slices, pastrami or beef sausages(opt)
2 eggs
2-3oz-/60-90g Chevre or soft goats cheese OR vegan substitute
1/3 cup Savoury Breadcrumbs (opt)
garnish: 2-3 tbsp chives or minced parsley
Method:
Tips:
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.
- Preheat oven to 230c/210fan/450f/gas7; line good-sized baking sheet with greaseproof paper or foil
- Remove bottom and leaves of cauliflower; cut into slices 1/3in/barely 1cm thick; florets may fall off but that's ok; sprinkle over both sides of slices with 1 tbsp olive oil, pepper & salt. If including ham in casserole, salt sparingly. Place cauliflower on baking sheet in one layer
- Roast 10-15 mins, flipping after 8mins,
- Deli, supermarket or 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)
- When cauliflower is al dente (the tip of a paring knife will encounter some resistance) and small florets are brown, remove from oven. 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)
- When ready to complete cooking, turn oven temperature to 190c/170fan/375f/gas5
- Oil a 2 pint/1 quart baking dish
- Stir tomato sauce and fresh tomato dice into cauliflower mix
- Scrape into dish
- Beat eggs, add all but 2 tbsp goats cheese; pour over cauliflower
- Dot top with remaining cheese
- Bake 30 mins; ten mins in, scatter over breadcrumbs if using
- 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.'
'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 but it may not be as creamy
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.
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