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Roasted cauliflower steak and spanakopita melt

In this awesome swap recipe, we take all the flavors of the Greek vegetable, spanakopita, and add them to a lightly roasted cauliflower steak. Plus, since you don’t have to worry about a lot of phyllo dough, it’s perfect for an easy weeknight dinner

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Preparation time:    total time:         Serving time:    Yield:
45 minutes                 45 minutes             4                        4

Ingredients:

2 half heads of cauliflower

2 tablespoons extra virgin olive oil, divided

¼ teaspoon of salt

¼ cup chopped shallot

1 package (11 oz) baby spinach

2 teaspoons chopped fresh dill

2 teaspoons chopped fresh parsley

1 clove of garlic, grated

¼ teaspoon ground pepper

½ cup semi-skim ricotta cheese

6 tablespoons crumbled feta cheese

½ cup grated smoked cheddar cheese

Directions:

Arrange the racks in the middle and upper third of the oven; Preheat to 450 degrees F. Line a large baking sheet with foil

Remove all the top leaves from the cauliflower, but leave the stem intact. Place on cutting board, side down. Using a large chef’s knife, cut two 1-inch-wide slices from the center of each head to make 4 cauliflower “steaks.” (Reserve remaining cauliflower for later use.) Place steaks on prepared baking sheet. . Brush both sides with a tablespoon of oil and sprinkle with salt.

Roast, turning halfway through cooking, until cauliflower steak is tender, 30 to 35 minutes.

Meanwhile, heat the remaining tablespoon of oil in a large nonstick pan over medium high heat. Add shallot and cook, stirring frequently, until soft, about 1 minute. Add spinach in batches and cook, stirring, until tender, 3 to 5 minutes. Add dill, parsley, garlic and pepper. Cook, stirring, for 1 minute. Transfer the spinach mixture to a large mixing bowl. Add the ricotta and feta.

Turn the broiler to high. Top each cauliflower steak with 1/2 cup spinach mixture and 2 tablespoons of cheddar. Broil cauliflower until cheese melts and begins to brown, about 2 minutes. Serve immediately.

Nutritional Facts(per serving)

Calories Fat Carbs Protein