Yields 2 quarts

2 medium-size heads of cauliflower

Salt and freshly ground pepper to taste

6 tablespoons extra virgin olive oil

1 large red onion, cut in quarters lengthwise, then sliced thin across the grain

4 garlic cloves, minced

2 teaspoons fresh thyme leaves

2 (14-ounce) cans chopped tomatoes in juice

¼ teaspoon cinnamon

1 teaspoon coriander seeds, lightly toasted and coarsely ground

5 ounces Cabecou goat cheese or another soft goat cheese


Preheat oven to 350. Line a baking sheet with parchment.

Cut cauliflower into 1/3 inch thick slices. Toss with 2 tablespoons of the olive oil, salt and pepper.

Place on baking sheet in an even layer. Roast for 15 to 20 minutes, stirring and flipping over the big slices after 10 minutes, until the slices are tender and nicely browned.

Remove from oven and cut large slices into smaller pieces. You should have about 4 cups.

Transfer to a large bowl.

Oil a 1-1/2 to 2-quart baking dish.

Heat remaining oil over medium heat in a medium-size skillet and add onions.

Cook, stirring until tender, about 5 minutes.

Add a pinch of salt, the garlic and thyme and continue to cook, stirring until garlic is fragrant, 30 seconds to a minute.

Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer.

Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning.

Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.

Stir in goat cheese.

Bake 30 minutes, until top is beginning to brown in spots.

Remove from oven and allow to sit for 5 to 10 minutes before serving.

Courtesy of Mark Caldwell, Executive Chef Davis Estates