ROASTED CAULIFLOWER, TOMATO & GOAT CHEESE CASSEROLE

This can be a side dish OR a meal in itself!   Super easy to make and SO DELISH!

1 medium-size head of cauliflower
3 Tbls olive oil, divided
salt & pepper to taste
1 small onion, finely chopped
1 garlic clove, minced
1 teas thyme
1 14.5 oz can diced tomatoes
1/4 teas coriander
a pinch of red pepper flakes
a pinch of ground cinnamon
2 large eggs
1/4 cup (3 oz) CRUMBLED goat cheese (it's drier than the stick)
2 Tbls freshly chopped parsley

Preheat oven to 450 degrees with the rack in the middle of the oven. Line a baking sheet with foil. Cut away the bottom of the cauliflower stem and trim off the leaves. Cut cauliflower into 1/2" thick slices. Toss all of it with 2 Tbls olive oil, salt & pepper. Spread in an even layer on the baking sheet. Roast in oven 20 minutes, flipping the biggest slices after 10 minutes, until it is nicely browned. Remove from oven and transfer to a large bowl, chopping some of the biggest slices.

In the meantime, heat remaining tablespoon of olive oil in a large pan over medium heat. Add onions, generous pinch of salt and saute for 5 minutes until softened. Add garlic and thyme and cook until fragrant--about a minute. Add tomatoes, coriander, red pepper flakes and cinnamon, salt & pepper and bring to a simmer. Cover with a lid and cook over low heat for 15 minutes, until the sauce is fragrant. Add to bowl with the cauliflower and stir everything together. Rub a medium-large baking dish with olive oil and scrape cauliflower mixture into it.

In a small bowl beat eggs, then add goat cheese and beat together well. Pour over cauliflower mixture. Bake in the oven for 30 minutes, until top is beginning to brown. Remove from oven and allow to sit for 5-10 minutes,  sprinkle with chopped parsley and serve.