22/05/2024
Roasted Cauliflower Steak & Spanakopita Melts
Ingredients:
1 Cauliflower head
2 tablespoons coconut oil
Salt and pepper to taste
1 shallot
75G baby spinach
½ teaspoon chopped dill
Parsley
½ teaspoon crushed garlic
2 tablespoons ricotta cheese
1 ½ tablespoon crumbled feta cheese
2 tablespoons cheddar cheese
(Pre-heat oven to 200ºC)
Arrange rack in the middle of the oven. Line a baking sheet with foil.
Remove any outer leaves from cauliflower, but keep stem intact. Place on a cutting board, stem-side down. Using a large knife cut 2.5cm slice(s) from the centre of the head. Reserve rest of cauliflower for another use. Place the steak(s) on the prepared baking sheet. Brush both sides with 1 tablespoon coconut oil and sprinkle with salt or spice of your choice.
Roast turning halfway through, until cauliflower steak(s) are tender 30-40 minutes.
Meanwhile, heat the remaining 1 tablespoon coconut 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.
Turn the broiler to high. Top the cauliflower steak(s) with the spinach mixture and 2 tablespoons Cheddar. Broil the cauliflower until the cheese melts and starts to lightly brown, about 2 minutes. Serve immediately.
