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1
Preheat oven to 450 degrees.
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2
Line a baking sheet with parchment or foil.
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3
Cut away the bottom of the cauliflower stem and trim off leaves.
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4
Cut cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off.
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5
Toss all of it, including the bits that have fallen away, with 2 tablespoons of the olive oil, salt, and pepper.
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6
Place on baking sheet in an even layer.
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7
Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned.
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8
Remove from oven and cut large slices into smaller pieces.
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9
You should have about 2 cups.
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10
Transfer to a large bowl.
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11
Turn oven down to 375 degrees.
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12
Oil a 1-1/2 to 2-quart baking dish or gratin.
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13
Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion.
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14
Cook, stirring, until tender, about 5 minutes.
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15
Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute.
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16
Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer.
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17
Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant.
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18
Taste and adjust seasoning.
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19
Add to bowl with the cauliflower and stir everything together.
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20
Scrape into prepared baking dish.
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21
Set aside 2 tablespoons of the goat cheese.
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22
Beat eggs, then add the remaining cheese and beat together until smooth.
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23
Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula.
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24
Dot top with small pieces of the remaining goat cheese and sprinkle on chives.
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25
Bake 30 minutes, until top is beginning to brown in spots.
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26
Remove from oven and allow to sit for 5 to 10 minutes before serving.
