Gozleme-stuffed cauliflower


Recipe may contain peanuts, tree nuts, milk, sesame and lactose.

This baked cauliflower makes a wonderful vegetarian dinner. Stuffed with feta, ricotta and spinach it’s got that classic gozleme taste but it’s healthier.

9 Ingredients

  • 200g creamy Danish feta, crumbled

  • 200g firm ricotta, crumbled

  • 150g (1 ½ cups) pre-grated 3 cheese blend

  • 100g blanched baby spinach leaves, chopped (see tip)

  • 50g toasted pine nuts

  • 1kg whole cauliflower, leaves removed

  • 1 tablespoon rice bran oil

  • 1 lemon, cut into wedges

  • Fresh continental parsley leaves, to serve

3 Method Steps

  • Step 1

    Preheat oven to 200°C. Combine the feta

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    (200g creamy Danish feta, crumbled), ricotta (200g firm ricotta, crumbled), 1 cup of cheese blend (150g (1 ½ cups) pre-grated 3 cheese blend), spinach (100g blanched baby spinach leaves, chopped (see tip)) and pine nuts (50g toasted pine nuts) in a bowl.

  • Step 2

    Cut the core and large inner stalks from the cauliflower (1kg whole cauliflower, leaves removed), careful to keep florets intact. Brush florets with oil (1 tablespoon rice bran oil). Place in a small roasting tray cavity-side up. Spoon the cheese mixture into the cavity, and use the back of the spoon to push to ensure the cavity is fully stuffed. Add 60ml (¼ cup) water to the roasting tray. Cover tray with foil and roast for 45-50 minutes. Remove foil and sprinkle with remaining cheese blend. Roast for 15-20 minutes or until the cheese is golden and a knife inserted into the cauli meets no resistance.

  • Step 3

    Cut into 4 wedges and serve immediately.

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Recipe Notes

  • Use hands to squeeze all the water from the spinach before chopping. If you like, you can use frozen spinach rather than fresh. Simply defrost and squeeze out any excess water.
  • If needed, trim a little off the top of the cauliflower so that it sits flat in the roasting tray.

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