- 1 head of cauliflower (1 large head or 2 small heads, cut into florets)
Salt and freshly ground pepper to taste
- 3 tablespoons + 2 teaspoons olive oil
- 1 small onion, sliced into thin slices
- 2 teaspoons minced garlic
- 1 teaspoon dried thyme
- 1 14 oz can chopped tomatoes
- ⅛ teaspoon cinnamon
- 3 eggs
- 2 ½ ounces soft goat cheese (about 1/2 cup plus 2 tablespoons)
- Salt and pepper to taste
Roast cauliflower florets drizzled with 2 tbs olive oil on a roasting pan at 375 until cooked throughout and slightly brown on top.
While cauliflower is roasting, saute’ onion in a pan with olive oil with 2 teaspoons of olive oil until translucent. Mix cooked onions, garlic, thyme, chopped tomatoes, and cinnamon together in the pan and remove from heat.
When cauliflower is done, mix tomato mixture into it until well combined (in the casserole dish you roasted the cauliflower in).
In a separate bowl, beat, 3 eggs together with goat cheese until goat cheese is broken into little pieces and starts to combine with the egg. Pour egg/goat cheese mixture over roasted cauliflower (mixed with tomato mixture) evenly and bake in a 375 degree oven about 30 minutes or until cheese/egg has set and is browning on top.
This recipe makes approximately 6 servings. Each serving contains 193 calories, 10 g fat, 3.4 g saturated fat, 9 mg cholesterol, 13 carbs, 3.5 g fiber, 4.2 g sugar, and 5.8 g protein.