Baked Cauliflower Casserole with Goat Cheese

Cauliflower has never tasted so good! This Baked Cauliflower Casserole gets a hit of tangy flavor from melted goat cheese.

There has been no shortage of cauliflower recipes around here over the past few months, but I can’t resist laying one more on you because this…THIS is spectacularly delicious. Admittedly, I walked into this recipe with a very vague idea of the outcome. Cauliflower stirred into marinara sauce? Breaded cauliflower with sauce? I knew it was going to involve cauliflower and a homemade marinara sauce, but I couldn’t quite nail it down.

I started with roasting the cauliflower because every time I’ve gone that direction, things have turned out well. Case in point: my Roasted Cauliflower Dip (try it – trust me!). Roasting cauliflower is as simple as tossing the vegetable with olive oil, salt and pepper, then cooking it at high heat for about 25 minutes. Just that simple process completely transforms the flavor. If you’re not crazy about raw cauliflower, do me a favor and try it roasted. If you’re like me, you’ll be hooked with just one bite.

If you’re short on time, you could use two cups of your favorite bottled marinara sauce. But if you have a few minutes to spare while the cauliflower is roasting, make a quick batch of this homemade sauce. It’s worth the extra few minutes!

Spread the marinara sauce on top of the roasted cauliflower, then crumble the goat cheese on top before baking. Every bite is heavenly!

#EatSeasonal

#EatSeasonal is the brainchild of my friend Becky of The Vintage Mixer , who has pulled together a group of bloggers to post seasonal recipes each month, using her produce guide as inspiration. Here’s the May produce guide.

There’s a fantastic variety of recipes, some sweet and some savory, as you can see in the collage below, all inspired by produce that is fresh and seasonal in May. Be sure to click on the links to check out the recipes. For more seasonal recipe inspiration, follow the #EatSeasonal hashtag on Instagram.

Roasted Rhubarb Crazy Berry Meringues by Letty’s Kitchen
Polenta with Asparagus, Pancetta and a Poached Egg by Vintage Mixer
Date-Sweetened Chocolate Peanut Butter Oatmeal Smoothie by JoyFoodSunshine
Sea Salt Focaccia with Radish Ramp Butter by Simple Bites
Turmeric Roasted Cauliflower and Tempeh Power Salad {vegan} by Healthy Seasonal Recipes
Halloumi Salad with Beets and Blackberries by Kitchen Confidante
Spring Farro Salad with Feta, Lemon, and Mint by Flavor the Moments
Spiralized Zucchini, Quinoa and Turkey Sausage Stuffed Peppers by Foodie Crush
Chocolate Rhubarb Pavlova by Suitcase Foodist
Mediterranean Farro Salad with Arugula and Chickpeas by Aggie’s Kitchen
Radish and Asparagus Breakfast Bowls by Food for My Family
Hummus and Salad Flatbread Pizza by Completely Delicious
Beer-Marinated Grilled Chicken Skewers with Spring Quinoa Salad by Floating Kitchen

If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

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Baked Cauliflower Casserole with Goat Cheese

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Nutrition Facts
Serving Size	⅙ casserole |
Amount Per Serving	As Served
Calories 132kcal Calories from fat 58
% Daily Value
Total Fat 6g	9%
Saturated Fat 2g	10%
Cholesterol 4mg	1%
Sodium 598mg	25%
Carbohydrate 16g	5%
Dietary Fiber 5g	20%
Sugars 8g
Protein 6g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

Preparation 10 mins

Cook Time 45 mins

Total Time 55 mins

Cauliflower has never tasted so good! This Baked Cauliflower Casserole gets a hit of tangy flavor from melted goat cheese. 128 calories and 2 Weight Watchers SmartPoints

Serves Serves 6     adjust servings

Ingredients

• 6 cups cauliflower florets
• 4 tsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 2 oz. goat cheese (chevre), crumbled

The sauce

• 1 tsp olive oil
• 3 garlic cloves, minced
• 1 (28 oz.) can crushed tomatoes
• 2 bay leaves
• 1/4 tsp salt
• 1/4 cup minced flat-leaf parsley

Instructions

1. Preheat the oven to 425 degrees F.
2. On a baking sheet, combine the cauliflower florets, olive oil, oregano, salt and pepper. Toss to coat.
3. Roast until the cauliflower is barely tender when pierced with a fork, turning occasionally, about 25 minutes.
4. Lightly coat a 7- by 11-inch baking dish with cooking spray. Place the roasted cauliflower in the baking dish, and top with the marinara sauce and crumbled goat cheese.
5. Bake until the cauliflower is tender and the goat cheese is melted, about 20 minutes. Serve.

The sauce:

1. Heat the olive oil in a large nonstick skillet set over medium heat. Add the garlic and cook for 30 seconds, stirring constantly.
2. Stir in the crushed tomatoes and bay leaves. Bring to a boil, then simmer for 15 minutes. Remove and discard the bay leaves. Stir in the salt and parsley.

by From the kitchen of cookincanuck.com

Recipe Notes

Weight Watchers Points: 2 (SmartPoints), 3 (Points+), 2 (Old Points)

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