I hope all is well. I just had to pop in real quick to share a great recipe I found yesterday and I think that all of you will like this one.
Very easy, very tasty, and a nice presentation. Something that you could serve for a luncheon with a side salad or as a side dish for dinner.
I know there are times when we all feel that we cook the same food over and over again and there isn’t much variety in our meals. That is how I was starting to feel about cauliflower.
Cauliflower has made a big comeback over the past few years with cauliflower pizza crust and crackers and riced cauliflower and I have tried it all because Bob loves cauliflower.
I have made cauliflower many different ways but Bob prefers roasted cauliflower so I just had to find a new recipe.
The search ended when I found a very intriguing recipe on the EatingWell website by author Adam Dolge. This is a great site and this recipe serves 4 and combines the flavors of Greek spinach pie (spanakopita) and tops it on a roasted cauliflower steak.
Bob and I both loved it and I knew this had to be shared with all my members. So the recipe is below and please let me know if you try it and enjoy it. I served it with chicken cutlets but this dish is filling and so versatile it can even stand on its own.
Stay well, stay safe, and stay warm.
Some of my other cauliflower recipes….. type “cauliflower” in the search box to bring them up:
- Baked Buffalo Cauliflower Bites
- Fusilli with Roasted Cauliflower & Chickpeas
- Cauliflower Veggie Stir Fry Rice & Black Bean Stuffed Peppers
- General Tso’s Cauliflower
- Cauliflower Tater Tots
Roasted Cauliflower Steak & Spanakopita Melts
- 2 medium heads cauliflower
- 2 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon salt
- ¼ cup chopped shallot
- 1 (11 ounce) package baby spinach
- 2 teaspoons chopped fresh dill
- 2 teaspoons chopped fresh parsley
- 1 clove garlic, grated
- ¼ teaspoon ground pepper
- ½ cup part-skim ricotta cheese
- 6 tablespoons crumbled feta cheese
- ½ cup shredded smoked Cheddar cheese
- Step 1
Arrange racks in the middle and upper third of oven; preheat to 450 degrees F. Line a large, rimmed baking sheet with foil.
- Step 2
Remove any outer leaves from cauliflower but keep stems intact. Place on a cutting board, stem-side down. Using a large chef’s knife, cut two 1-inch-thick slices from the center of each head to make 4 cauliflower “steaks.” (Reserve remaining cauliflower for another use.) Place the steaks on the prepared baking sheet. Brush both sides with 1 tablespoon oil and sprinkle with salt.
- Step 3
Roast, turning halfway through, until the cauliflower steaks are tender, 30 to 35 minutes.
- Step 4
Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick pan over medium-high heat. Add shallot and cook, stirring often, until softened, about 1 minute. Add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes. Stir in dill, parsley, garlic and pepper. Cook, stirring, for 1 minute. Transfer the spinach mixture to a large mixing bowl. Stir in ricotta and feta.
- Step 5
Turn the broiler to high. Top each cauliflower steak with 1/2 cup of the spinach mixture and 2 tablespoons Cheddar. Broil the cauliflower until the cheese melts and starts to lightly brown, about 2 minutes. Serve immediately.
Serving Size – 1 melt
Nutrition Facts per serving
305 calories; protein 16.6g; carbohydrates 12.8g; dietary fiber 4.2g; sugars 3.3g; fat 21.8g; saturated fat 9.8g; cholesterol 52.2mg; vitamin a iu 5584.5IU; vitamin c 70.6mg; folate 68.3mcg; calcium 455.7mg; iron 3.3mg; magnesium 79.8mg; potassium 379.3mg; sodium 576.4mg.
2 vegetable, 1 1/2 fat, 1 high-fat protein, 1 medium-fat protein
Until my next post, make every day a celebration!
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