Cauliflower Bake

Cauliflower Bake

Servings: 4


  • 500 g Cauliflower, cut into florets (1 large head)
  • 1 tbsp Avocado Oil
  • 1 tsp Black Pepper
  • 1/4 tsp Salt
  • 90 g Shallots, diced (2 shallots)
  • 3 Garlic Cloves, diced
  • 150 g Cherry Tomatoes, chopped (about 15 tomatoes)
  • 1 tbsp Unsalted Butter
  • 1 tbsp Fresh Thyme
  • 80 g Arugula, coarsely chopped (about 2 cups)
  • 1.8 oz Soft Goat Cheese (about 1/4 cup)
  • 1 Large Egg, beaten


  1. Pre-Heat Oven to 450 degrees
  2. Prep the cauliflower buy cutting the head down to smaller bite size florets. Spread the cauliflower out on a baking dish lined with tin foil, and season with pepper and salt. Then drizzle the oil over top. Toss the cauliflower a few times to distribute the oil.
  3. Bake cauliflower for 20 minutes. Once done put the cauliflower in a large bowl and leave the oven on.
  4. While the cauliflower is baking work on the prepping the remaining items. In a large frying pan over medium heat add butter, shallot, and garlic. Cook unit tender, about 3-4 minutes, stirring often to prevent burning.
  5. Then add the tomatoes to the pan. Cook for another 4-5 minutes, continuing to stir often to prevent burning. After the tomatoes have cooked down transfer the tomato, shallot, garlic mixture to the same large bowl as the baked cauliflower.
  6. Add the arugula, goat cheese, and beaten egg to the bowl of cauliflower. Toss everything together so that the tomatoes and arugula are evenly distributed into the baked cauliflower.
  7. Then transfer all ingredients to a lightly greased 10 x 10″ baking dish. Place in the oven and bake at 450 degrees for 12 minutes.
  8. Once done, serve in larger portions as a vegetarian meal, or as a side to your favorite protein.

Kcals: 172 / 7.8g P / 13.8g C / 10.7g F