Healthy Ingredient Recipes Healthy Dairy Recipes Healthy Cheese Recipes Healthy Ricotta Cheese Recipes Roasted Cauliflower Steak & Spanakopita Melts 5.0 (7) 6 Reviews 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. By Adam Dolge Adam Dolge Instagram Adam Dolge is EatingWell's Lead Recipe Developer. Prior to joining the EatingWell team, Adam worked for the Meredith Food Studio in Birmingham, Alabama and tested and developed recipes for brands including Cooking Light, Southern Living, Real Simple, Food & Wine, People and Health. EatingWell's Editorial Guidelines Updated on June 24, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 45 mins Servings: 4 Yield: 4 melts Nutrition Profile: Bone Health Egg Free Gluten-Free Healthy Aging Healthy Immunity High Calcium Low Added Sugars Low Carbohydrate Low Sodium Low-Calorie Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 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 Directions 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. Tips [][ServingSize] 1 melt Rate it Print Nutrition Facts (per serving) 305 Calories 22g Fat 13g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 305 % Daily Value * Total Carbohydrate 13g 5% Dietary Fiber 4g 15% Total Sugars 3g Protein 17g 33% Total Fat 22g 28% Saturated Fat 10g 49% Cholesterol 52mg 17% Vitamin A 5585IU 112% Vitamin C 71mg 78% Folate 68mcg 17% Sodium 576mg 25% Calcium 456mg 35% Iron 3mg 18% Magnesium 80mg 19% Potassium 379mg 8% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved