Did you know that cauliflowers are in season?
(or at least they are if you’re in Texas, according to Epicurious’ cool interactive map which lets you pick your state and see what’s growing there)
Sadly, I’m woefully ignorant about what grows when. I have to rely on my local farmer’s weekly veggie box delivery, which never fails to surprise.
“Ooooh, something lumpy and green. What’s this, honey?”
Hubs was as nonplussed as I was. It turned out to be okra.
This is not an okra casserole however. That’s a tale for another day.
Instead this is a dish that takes the humble cauliflower to a whole new level. And apparently they are pretty much in season all year round, which means you can eat this all year round without feeling guilty about your food miles.
Roasted Cauliflower Gratin with Tomatoes & Parmesan (serves 6-8)
*Adapted from the NY Times
- 1 head cauliflower
- 3 tbsps butter or coconut oil, melted
- 1 small red onion
- 2 garlic cloves, minced
- 2 tsps thyme
- a 14.5 oz can chopped tomatoes
- 1/8 tsp cinnamon
- 2 extra large eggs
- 3/4 cup grated cheddar
- 1/3 cup grated parmesan
- Remove the cauliflower stem and trim the leaves. Cut into small florets and toss these with 2 tbsps of butter, season with salt and pepper.
- Roast the cauliflower at 420 for 15 minutes until tender and slightly browned.
- Grease a casserole dish or baking tray. Heat remaining tbsp of butter in a large frying pan and add the onion, garlic and thyme for a few minutes until the onion softens.
- Stir in the tomatoes and cinnamon and bring to a simmer for 15 minutes, stirring often, until the tomatoes break down to a thick sauce.
- Add to a bowl with the roasted cauliflower and stir everything together.
- Spoon into the prepared casserole dish.
- Beat the eggs together with the cheddar and pour on top of the cauliflower/tomato layer in your casserole dish. Cover with a layer of parmesan. Bake at 420 for 20 minutes.
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