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. Source: EatingWell Magazine, September 2019

Adam Dolge


Ingredient Checklist


Instructions Checklist
  • Arrange racks in middle and upper third of oven; preheat to 450 degrees F. Line a large rimmed baking sheet with foil.

  • 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.

  • 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 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.

  • 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 immediately.


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Nutrition Facts

305 calories; total fat 21.8g 33% DV; saturated fat 9.8g; cholesterol 52mg 17% DV; sodium 576mg 23% DV; potassium 379mg 11% DV; carbohydrates 12.8g 4% DV; fiber 4.2g 17% DV; sugar 3g; protein 16.6g 33% DV; exchange other carbs 1; vitamin a iu 5584IU; vitamin c 71mg; folate 68mcg; calcium 456mg; iron 3mg; magnesium 80mg.