Cauliflower Steak Melt with Spanakopita Filling
Indulge in a Mediterranean-Inspired Vegetarian Delight: Cauliflower Steak Melt with Spanakopita Filling! Enjoy the fusion of Greek flavors and modern vegetarian cuisine with this mouthwatering Cauliflower Steak Melt. Tender, roasted cauliflower steaks are topped with a creamy, herb-infused spanakopita filling and melted cheese for a satisfying, low-carb meal. Ready in just 40 minutes, this easy recipe is perfect for busy weeknights or impressive entertaining. Packed with nutrients and bursting with flavor, it's a delicious way to elevate your vegetable game and explore the vibrant tastes of Greek cuisine.Key Features: Dietary: Vegetarian, Low-CarbCuisine: Greek-Inspired, FusionDiscover how simple ingredients transform into a restaurant-worthy dish that's both healthy and indulgent. Perfect for those looking to add more veggies to their diet without sacrificing flavor or satisfaction
Ingredients
- 1 medium – large head cauliflower
- 4 tablespoons extra-virgin olive oil divided
- Sea salt to taste
- 1 scallion finely chopped
- 7 cups fresh baby spinach
- ½ cup chopped fresh dill
- ½ cup chopped fresh parsley
- 1 clove garlic grated
- ¼ teaspoon ground pepper or more to taste
- ½ cup Greek anthotyro cheese or ricotta
- 1 cup crumbled Greek feta cheese
- ½ cup shredded Kasseri Parmesan or Graviera cheese
Instructions
- Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper.
- Trim the cauliflower: Remove the outer leaves but keep stems intact. Place on a cutting board, stem-side down. Using a large chef's knife, cut 4 - 6 1-inch-thick slices from the head to make 4 – 6 cauliflower "steaks." (Reserve remaining cauliflower for another use.) Place the steaks on the prepared baking sheet. Brush both sides with 2 – 3 tablespoons of olive oil and sprinkle with salt.
- Roast, turning halfway through, until the cauliflower steaks are tender, 30 to 35 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick pan over medium-high heat. Add the scallion 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 the anthotyro or ricotta and feta.
- Turn the broiler to high. Top each cauliflower steak with 1/2 cup of the spinach mixture and 2 tablespoons grated kasseri, graviera or parmesan. Broil the cauliflower until the cheese melts and starts to lightly brown, about 2 minutes. Serve immediately.
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