Vegetarian Topped Cauliflower Steaks
Roasted cauliflower steaks are topped with a creamy spinach and cheese filling, then baked until golden and bubbly for a hearty vegetarian dish that's rich, comforting, and full of flavor.
Ingredients
- 1 head of cauliflower, cut into 4 thick “steak” slices
- 8 oz bag of fresh spinach
- 1 cup ricotta cheese
- 1 cup feta cheese
- 1 cup parmesan cheese
- 1 cup sharp cheddar cheese (for topping)
- 1 small onion, chopped
- 2 tbsp chopped garlic
- 1 tbsp chopped Italian parsley
- 1 tbsp chopped fresh dill
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Preheat your toaster oven to 375°F.
- Cut the cauliflower into four thick steaks. Rub each slice with olive oil, garlic, salt, and pepper.
- Place the cauliflower steaks on a baking sheet and roast for about 20 minutes, or until golden brown and tender.
- In a deep sauté pan, heat the olive oil and butter. Add the chopped onion and garlic and cook until soft and translucent.
- Add the spinach in batches, stirring until wilted. Season with salt and pepper. Remove the pan from heat. Stir in the ricotta, feta, and parmesan cheeses, along with the parsley and dill.
- Spoon the cheesy spinach mixture over each roasted cauliflower steak. Sprinkle the sharp cheddar on top.
- Return the stuffed steaks to the oven and bake for about 10 more minutes, or until the cheese is melted and bubbly. Serve warm.