Roasted Cauliflower Gratin with Tomatoes and Goat Cheese by Martha Rose Shulman (NYT, 2-21)

Yield: serves 4-6

Time: about 1 hour 10 minutes, plus 10 minutes cooling time

Ingredients

• 1 medium sized head of cauliflower
• Salt and freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 1 small or 1/2 large red onion. cut in half or quarters lengthwise, then sliced thin across the grain
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leave, or dried thyme
• 1 can (14 1/2 oz) chopped tomatoes in juice
• 2 eggs
• 2 1/2 ounces soft goat cheese
• 2 to 3 teaspoons chopped chives
• sugar, a pinch
• Kalamata olives, chopped, about 20 or 25

Preparation:

1. Preheat oven to 450 degrees. Cut away the bottom of the cauliflower stem and trim off leaves. Cut cauliflower into 1/3 inch thick slices, letting the florets on the side fall off. Toss the cauliflower with 2 tablespoons of olive oil. Place on baking dish in an even layer.
2. Roast cauliflower for 15 to 20 minute, turning the pieces over after about 8 minutes, until the slices are tender when pierced with a knife and the small florets are nicely browned. Remove from oven and cut into smaller pieces. Transfer to a large bowl.
3. Turn oven down to 375 degrees. Oil a 1 1/2 to 2 quart baking dish. Heat the remaining oil in a medium size skillet over medium heat and and add onion. Saute, stirring, till tender, about 5 minutes. Add some salt, garlic and thyme and continue to cook, stirring, for 30 seconds to a minute. Add the tomatoes, salt and pepper, and a tiny pinch of sugar, and stir to combine. Bring to a simmer and cook, stirring often, over medium to low heat, until the tomatoes have cooked down, about 10 to 15 minutes, adding the Kalamata olives after about 5 minutes. Taste and adjust seasoning. Add tomato mixture to bowl with cauliflower and stir everything together.
4. Set aside 2 tablespoons of the goat cheese. Beat the eggs, then add the remaining cheese and beat together till smooth. Pour this mixture over the cauliflower mixture, and dot the top with small pieces of the remaining goat cheese and sprinkle on chives.
5. Bake for 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.