Roasted Cauliflower Steak & Spanakopita Melts

Roasted Cauliflower Steak & Spanakopita Melts

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From: EatingWell Magazine, September 2019

In this genius 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 4 servings

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Original recipe yields 4 servings
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  • 2 medium heads cauliflower
  • 2 tablespoons extra-virgin olive oil, divided
  • ¼ teaspoon salt
  • ¼ cup chopped shallot
  • 1 (11 ounce) package baby spinach
  • 2 teaspoons chopped fresh dill
  • 2 teaspoons chopped fresh parsley
  • 1 clove garlic, grated
  • ¼ teaspoon ground pepper
  • ½ cup part-skim ricotta cheese
  • 6 tablespoons crumbled feta cheese
  • ½ cup shredded smoked Cheddar cheese


  • Prep

  • Ready In

  1. Arrange racks in middle and upper third of oven; preheat to 450°F. Line a large rimmed baking sheet with foil.
  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 1-inch-thick slices from the center of each head to make 4 cauliflower "steaks." (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.
  3. Roast, turning halfway through, until the cauliflower steaks are tender, 30 to 35 minutes.
  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.
  5. Turn the broiler to high. Top each cauliflower steak with ½ 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 immediately.

Nutrition information

  • Serving size: 1 melt
  • Per serving: 305 calories; 22 g fat(10 g sat); 4 g fiber; 13 g carbohydrates; 17 g protein; 68 mcg folate; 52 mg cholesterol; 3 g sugars; 0 g added sugars; 5,584 IU vitamin A; 71 mg vitamin C; 456 mg calcium; 3 mg iron; 576 mg sodium; 379 mg potassium
  • Nutrition Bonus: Vitamin C (118% daily value), Vitamin A (112% dv), Calcium (46% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1½ fat, 1 high-fat protein, 1 medium-fat protein

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