Roasted Cauliflower Gratin

Roasted Cauliflower Gratin

(add bacon for a non-vegetarian version)

Featuring: Seven Barrels Sweet Basil Olive Oil


  • Head of cauliflower, cut into florets
  • 4 Tbsp Seven Barrels Basil Olive Oil
  • 3 garlic cloves, minced
  • ½ large Vidalia Onion or Red Onion, sliced thin
  • 1 14-oz can diced tomatoes, with juice
  • 2 eggs
  • 4 oz goat softened goat cheese
  • S&P
  • 1 tsp Thyme
  • 2 Tbsp chopped cilantro
  • OPTIONAL: Add bacon, torn into small pieces.


Preheat a large frying pan over medium-high heat.

Preheat oven to 425. Line a baking sheet with parchment or foil. Toss cauliflower florets with 3 Tbsp Basil Olive Oil, S&P, and roast for 20 minutes. Remove from oven. Reduce oven heat to 350.

Heat 1 Tbsp Basil Olive Oil in skillet and add onion. Cook until tender, about 5 minutes. Add garlic & salt. Then, add tomatoes, cilantro, thyme and S&P and simmer for 10 minutes.

Combine cauliflower and tomato mixture in an ovenproof bowl.

In a separate bowl, beat eggs with softened goat cheese, with a whisk. It doesn’t have to be smooth. Pour over cauliflower/tomato mixture. Cook for 30 minutes. It will be creamy & bubbly & beautiful & delicious.

Print Recipe


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Certified California Extra Virgin Olive Oil

Miller's Blend

California’s fall olive harvest is underway and with it, we are proud to introduce our first premier blend: Miller's Blend. From the olives of Arbequina, Manzanillo and Arbosana come this brilliantly fruity extra virgin olive oil that is delicious over salad greens, for bread dipping or drizzled over pasta. The aroma is slightly grassy and nutty yet has a rich buttery and peppery finish.

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