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Greek-inspired Baked Feta & Cauliflower 🧀🍅
Our Greek-inspired Baked Feta & Cauliflower is creamy, ULTRA indulgent, decadent, cheesy and something that will be featured on my holiday table this season. In fact, this dish will be a highlight of my holiday season because it’s just that good.
I am a cauliflower lover to my core, it has always been one of my personal favorite veggies – add cheese & garlic and I’m in my happiest place possible as far as comfort food goes.
As the weather turns cooler, we often crave hot meals and sides that lean towards heartier, cozier, and more satisfying. This recipe checks off all those boxes while simultaneously supplying a good serving of vegetables.
💡 Cauliflower has a lot going for it. Not only is it one of the most versatile veggies, but it also contains some of every vitamin you need, as well as a healthy dose of fiber.
💦 Not bad for a veggie that’s 92% water!
💪🏾 Cauliflower is rich in antioxidants, low in carbs and calories… PLUS it has protective qualities to guard against cancer and heart disease! It’s also a good source of choline, which helps your metabolism, cell health, and supports many processes in your body.
✅ Because of its mild taste, it can be added to a number of recipes to replace less nutrient-dense, higher-carb ingredients.
👩🏾🍳 It can be used a ton of different ways in your meals – steamed or roasted, turned into “rice,” mashed like potato, or even shredded and used in bread and pizza crust!
REFERENCE:
➡️ Rachel’s Tips:
Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.
Feta is Greece’s most famous cheese (and my favorite!) Many say it’s also the healthiest.
🐐Usually made from sheep or goat milk (or a combo), Feta cheese is nutrient-rich. Feta is said to be easier to digest and less allergenic and inflammatory than cheeses made from cow’s milk, which makes it a good option.
🧀Cheese please:
Instead of buying pre-shredded mozzarella cheese, I like to find a block of grass-fed cheese or something made locally ON SALE and shred or grate it myself….or better yet enlist one of the kids for this duty.
Many pre-grated varieties are coated in very strange things (anti-caking & clumping garbage) that actually interfere with the natural texture and melting quality.
6 servings
Ingredients:
- 2 cups ripe cherry tomatoes
- 1/ 2 cup Kalamata olives
- 3 fresh garlic cloves, pressed
- 2 Tbsps extra virgin olive oil, divided
- sea salt and ground pepper, to taste
- 6 oz block of feta cheese
- 1 large head cauliflower, broken into bite-sized florets
- 3 fresh garlic cloves, minced
- 1 cup freshly grated mozzarella
- 2 Tbsps freshly chopped parsley leaves
Instructions:
Preheat your oven to 400 degrees f.
In a 9×13″ baking dish add the cherry tomatoes, olives, pressed garlic, 1 tablespoon of the olive oil, sea salt, and pepper to taste. Toss everything well to coat.
Place the feta block in the center of your baking dish. Drizzle feta with the remaining olive oil.
Bake for 15 minutes, or until feta begins to brown and tomatoes are bursting.
Meanwhile, steam your cauliflower florets for just 5-6 minutes or until tender-crisp. Do not overcook the cauliflower, we don’t want them mushy.
Once your feta is done baking, carefully remove from the oven and immediately start to mash and combine the feta and tomatoes with a fork, to create a creamy sauce.
Stir in your steamed cauliflower florets together with the second batch of minced garlic and a tiny pinch of sea salt and pepper. Top with your freshly grated mozzarella and return to the oven.
Bake for 15-20 minutes, until bubbly and golden on top.
Garnish with fresh parsley and enjoy!
❤️ Rachel
Ingredients
- 2 cups ripe cherry tomatoes
- 1/ 2 cup Kalamata olives
- 3 fresh garlic cloves, pressed
- 2 Tbsps extra virgin olive oil, divided
- sea salt and ground pepper, to taste
- 6 oz block feta cheese
- 1 large head cauliflower, broken into bite-sized florets
- 3 fresh garlic cloves, minced
- 1 cup freshly grated mozzarella
- 2 Tbsps freshly chopped parsley leaves
Instructions
- Preheat your oven to 400 degrees f.
- In a 9×13" baking dish add the cherry tomatoes, olives, pressed garlic, 1 tablespoon of the olive oil, sea salt and pepper to taste. Toss everything well to coat.
- Place the feta block in the center of your baking dish. Drizzle feta with the remaining olive oil.
- Bake for 15 minutes, or until feta begins to brown and tomatoes are bursting.
- Meanwhile, steam your cauliflower florets for just 5-6 minutes or until tender-crisp. Do not overcook the cauliflower, we don't want them mushy.
- Once your feta is done baking, carefully remove from the oven and immediately start to mash and combine the feta and tomatoes with a fork, to create a creamy sauce.
- Stir in your steamed cauliflower florets together with the second batch of minced garlic and a tiny pinch of sea salt and pepper. Top with your freshly grated mozzarella and return to the oven.
- Bake for 15-20 minutes, until bubbly and golden on top.
- Garnish with fresh parsley and enjoy!
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