• 1 med cauliflower
• salt and pepper to taste
• 2 + 1 Tbsp extra virgin olive oil
• 1 small red onion - cut in half, sliced across grain; alt:1/2 large
• 2 garlic cloves - minced
• 1 tsp fresh thyme
• 1 14 oz.can diced tomatoes with juice
• 1/8 tsp cinnamon
• 1/2 tsp coriander seeds - lightly roasted, ground coarse
• 2 eggs
• 2 1/2 oz goat cheese
• 2-3 tsp chopped chives

1. Heat oven to 450 deg. Line large baking sheet with foil or parchment paper.
2. Cut away green leaves and stem from cauliflower. Cut into 1/3“ slices. On baking sheet toss with 2 Tbsp olive oil and salt and pepper to taste. Roast for 15 min, flipping at 8 min. Pieces should be tender when pierced by knife. Cut into pieces and put into an oiled 2 qut baking dish. Lower oven to 375 deg.
3. Heat 1 Tbsp olive oil in medium pot or skillet. Add onions and cook until tender, 5 min, add salt and pepper, garlic, and thyme, cook until fragrant, about 1 min. Add tomatoes, cinnamon, ground coriander, and salt and pepper to taste. Cook for 10-15 min until cooked down and fragrant. Pour over the cauliflower in the baking dish and mix everything together.
4. Set aside 2 Tbsp goat cheese. Beat eggs, add the remaining goat cheese and beat together until smooth. Pour over cauliflower mixture making sure to scrape all of it out of the bowl. Dot the top with the remaining goat cheese and sprinkle on chives.
5. Bake in 375 deg oven for 30 min, until top is beginning to brown in spots. Remove from oven and allow to sit for 5-10 min before serving.

Serves: 4-6      Total cook time: 50 min.
Source: NYT cooking app