Roasted Cauliflower Gratin

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.

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