Baked Feta and Cauliflower
This baked feta and cauliflower recipe is a twist on the viral baked feta pasta. Instead of pasta, we use a healthy vegetable.
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!
Nutrition
Calories: 275kcal, Carbohydrates: 11g, Protein: 11g, Fat: 22g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 11g, Cholesterol: 40mg, Sodium: 1178mg, Potassium: 465mg, Fiber: 4g, Sugar: 4g, Vitamin A: 778IU, Vitamin C: 60mg, Calcium: 291mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!