Description
This Roasted Cauliflower, Tomato, and Goat Cheese Casserole is a flavorful and satisfying vegetarian dish that makes a delicious side or light main. Roasted cauliflower and cherry tomatoes are baked with savory seasonings, topped with creamy goat cheese and Parmesan, and finished with fresh basil for a Mediterranean-inspired twist.
Ingredients
Scale
Casserole:
- 1 large head cauliflower, cut into florets
- 1 pint cherry tomatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings:
- 4 oz goat cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped (optional)
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare vegetables: Place cauliflower florets and halved cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with garlic powder, oregano, salt, and pepper. Toss to coat and spread into a single layer.
- Roast: Roast for 25–30 minutes, stirring halfway, until golden and tender.
- Assemble casserole: Transfer roasted vegetables to a greased 9×9-inch baking dish. Top with goat cheese and Parmesan.
- Bake: Bake for 10 minutes until cheese is melted. Garnish with basil and red pepper flakes if desired. Serve warm.
Notes
- This dish can be a light main or a tasty side.
- For extra protein, add cooked lentils or shredded rotisserie chicken.
- Feta cheese can be used instead of goat cheese.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting, Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: about 1 cup
- Calories: 230
- Sugar: 5 g
- Sodium: 360 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 20 mg
