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Baked Feta & Cauliflower

Creamy Baked Feta & Cauliflower: A Comforting Delight

Enjoy this Baked Feta & Cauliflower, a comforting dish featuring creamy feta, roasted tomatoes, and tender cauliflower.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: Greek
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 2 cups Ripe Cherry Tomatoes Provides sweetness and juiciness; fresh, ripe tomatoes are essential for the best flavor.
  • 1 cup Kalamata Olives Adds a savory, briny note; swap for green olives for a different flavor profile.
  • 3 cloves Fresh Garlic (pressed and minced) Enhances overall depth and aroma; use additional garlic for more intensity.
  • 2 tablespoons Extra Virgin Olive Oil A healthy fat for richness; opt for high-quality oil for better taste.
  • 1 teaspoon Sea Salt Essential for seasoning; adjust to personal taste.
  • 1 teaspoon Ground Pepper Essential for seasoning; adjust to personal taste.
  • 8 ounces Feta Cheese (block) Adds creaminess and tanginess; substitute with goat cheese for a milder flavor.
  • 1 head Cauliflower (broken into florets) Offers bulk and nutritional value; can substitute with broccoli for a different texture.
  • 1 cup Freshly Grated Mozzarella Melts for a gooey topping; use a block cheese for the best melt quality.
  • 1/4 cup Freshly Chopped Parsley Leaves Provides a fresh and vibrant garnish; omit or replace with basil if desired.

Equipment

  • 9x13-inch baking dish
  • Pot for steaming

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. In a 9x13" baking dish, combine the ripe cherry tomatoes, Kalamata olives, and minced garlic. Drizzle with 1 tablespoon of extra virgin olive oil, season with sea salt and ground pepper. Toss to coat.
  3. Place the block of feta cheese in the center of the vegetable mixture. Drizzle the remaining olive oil over the feta.
  4. Bake for about 15 minutes until the feta is slightly browned and the tomatoes begin to burst.
  5. Steam your cauliflower florets in a pot for about 5-6 minutes until tender-crisp.
  6. Mash the melted feta with the bursting tomatoes to create a creamy sauce.
  7. Gently fold in the steamed cauliflower florets and adjust seasoning.
  8. Sprinkle freshly grated mozzarella cheese over the cauliflower mixture.
  9. Bake again for 15-20 minutes or until the cheese is golden and bubbly.
  10. Remove and let it sit for a few minutes before serving. Garnish with freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 12gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 35mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 60mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months. Reheat gently in the oven.

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