Roasted Cauliflower Gratin With Tomatoes and Goat Cheese

• Produce

  • 1 medium-size head Cauliflower
  • 2 tsp Chives
  • 2 Garlic cloves
  • 1 tsp Thyme, fresh leaves
  • 1 (14 8/10-ounce can Tomatoes in, juice

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/8 tsp Cinnamon
  • 1/2 tsp Coriander seeds, lightly toasted and coarsely ground
  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 1/2 oz Goat cheese, soft

• Other

  • 1 Small or 1/2 large red onion, cut in half or quarters (if using a whole onion lengthwise, then sliced thin across the grain

Found on cooking.nytimes.com