In this carb swap recipe, we take all the flavors of the Greek spinach pie, spanakopita, and put it on a low-carb roasted cauliflower steak. Plus, because you don’t have to deal with the fussy layers of phyllo, it’s perfect for an easy weeknight dinner.
Ingredients
- 1-2 medium heads cauliflower
- 2 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon salt
- ¼ cup chopped shallot
- 1 (11 ounce) package baby spinach
- 1 teaspoon dried dill
- 1 teaspoon chopped fresh parsley
- 2 cloves garlic, minced
- ¼ teaspoon ground pepper
- ½ cup part-skim ricotta cheese
- 6 tablespoons crumbled feta cheese
- ½ cup shredded smoked Cheddar cheese
- Step 1 Preheat to 450 degrees F. Line a large rimmed baking sheet with foil.
- Step 2 Remove any outer leaves from cauliflower, but keep stems intact. Place on a cutting board, stem-side down. Using a large chef’s knife, cut two – four 1-inch-thick slices from the center of each head to make 4 cauliflower “steaks.” Depends on your cutting skills. We were able to get 4 steaks from one cauliflower. (Reserve remaining cauliflower for another use.) Place the steaks on the prepared baking sheet. Brush both sides with 1 tablespoon oil and sprinkle with salt.
- Step 3 Roast, turning halfway through, until the cauliflower steaks are tender, 30 to 35 minutes.
- Step 4 Meanwhile, heat the remaining 1 tablespoon 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.
- Step 5 Turn the broiler to high. Top each cauliflower steak with 1/2 cup of the spinach mixture and 2 tablespoons Cheddar. Broil the cauliflower until the cheese melts and starts to lightly brown, about 2 minutes. Serve on top of our Greek pilaf.