Vegetarian mains
Roasted cauliflower and goat's cheese bake
Roasting is one the best ways to prepare cauliflower – it keeps its texture and brings out a sweet nuttiness. Lightly seasoned with cumin, thyme and paprika, and with the sweet succulence of the tomatoes and the tang of the goat's cheese, this makes a lovely, flavourful vegetarian main.
Ingredients
- 1 cauliflower, cut into small florets
- olive oil
- 1 egg
- 2 egg yolks
- 1 tsp cumin seeds, lightly toasted
- ¼ tsp ground paprika
- 200g tinned chopped tomatoes
- 250ml crème fraîche or double cream
- 100ml milk
- 1 tsp dried thyme (or use the leaves from a couple of fresh sprigs)
- 150g hard goat's cheese, crumbled
- 50g Parmesan cheese, grated
- 50g breadcrumbs
- salt and pepper
Method
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Step 1
Preheat oven to 180°C/Gas 4. Put the cauliflower in a baking dish and toss in just enough olive oil to coat, then bake for 25 minutes.
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Step 2
Beat the egg and egg yolks in a bowl, then add the cumin, paprika, tomatoes, crème fraîche, milk and thyme.
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Step 3
Season with salt and pepper and stir it all together gently to combine, then pour the lot over the cauliflower.
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Step 4
In another bowl, mix together the goat's cheese, Parmesan and breadcrumbs.
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Step 5
Sprinkle over the cauliflower mixture, and bake for about 45-50 minutes or so, until the top is golden and crispy.
