We are always looking for healthy and delicious ways to use cauliflower and this recipe is perfection! We love cheese here at the KitchenDivas and this recipe for Cheesy Baked Cauliflower with Tomatoes is no exception! Whether you use goat, bleu or feta cheese this vegetable side turns out beautifully every time! So fast and so easy. This is a recipe you will make over and over again!
Cheesy Baked Cauliflower with Tomatoes
- 1 medium to large cauliflower, cut into florets
- 2 tablespoons olive oil more if needed
- 1 medium onion, sliced
- ½-1 large pepper, any color, cored, seeded, thinly sliced
- 1 tablespoon garlic, minced
- 1 tablespoon oregano, dried
- 1 can (15 oz) diced tomatoes, half drained
- 2 tablespoons lemon juice -
- ½-1 cup feta, goat or bleu cheese, crumbled
- 1 teaspoon pepper - more or less to taste
- 1 teaspoon parsley flakes more or less to taste
- cooking spray
- salt - as needed
- Preheat your oven to 400 degrees. Prepare a 9×9 inch or 13×9 inch pan lightly coated in cooking spray. Choose the size pan based on the amount of cauliflower you have. You'll want the cauliflower florets to cover the bottom of the pan in a single layer. Set the prepared pan aside.
- Blanch the cauliflower. In a medium to large sized saucepan, over high heat, boil salted water, enough to cover the cauliflower. Place a strainer in the sink. Once the water is boiling place the cauliflower in it for about 30 seconds. Then, pour the cauliflower into the strainer, and run cold water over the top for a few minutes to stop it from cooking. Leave the cauliflower to drain in sink.
- In a skillet, over medium to medium high heat, place oil and heat until it shimmers or a drop of water flicked in it dances. Cook onions in your skillet until tender. Add garlic and cook until just starting to turn a golden color. Add oregano, peppers, canned tomatoes and lemon juice. Stir until incorporated.
- Place cauliflower into your prepared pan and spread it out so it is as even as possible. Pour tomato mixture over top of the cauliflower, again pour as evenly as possible. Sprinkle with pepper, cheese and parsley. We find that we do not need to add any salt if we are using feta cheese. Taste the tomato mixture before you dump it on top of the cauliflower just in case you want to adjust your seasonings. Bake for between 20 and 30 minutes or until cauliflower turns a nice, light golden brown. Remove from oven and serve immediately. Enjoy!
- Make sure you are using a baking dish that is large enough to spread the vegetables out in a single layer.
- This dish could be eaten as a vegetarian main dish but goes well with just about any protein. Try it with these easy skillet pork chops.
- Cut cauliflower florets into equal sizes so they will cook evenly.
- Always roast cauliflower at a high temperature, 400 degrees and up.