Go Back
–+ servings
Cauliflower Steak Melt with Spanakopita
0 from 0 votes
Print

Cauliflower Steak Melt with Spanakopita Filling

Indulge in a Mediterranean-Inspired Vegetarian Delight: Cauliflower Steak Melt with Spanakopita Filling! Enjoy the fusion of Greek flavors and modern vegetarian cuisine with this mouthwatering Cauliflower Steak Melt. Tender, roasted cauliflower steaks are topped with a creamy, herb-infused spanakopita filling and melted cheese for a satisfying, low-carb meal. Ready in just 40 minutes, this easy recipe is perfect for busy weeknights or impressive entertaining. Packed with nutrients and bursting with flavor, it's a delicious way to elevate your vegetable game and explore the vibrant tastes of Greek cuisine.

Key Features:

Dietary: Vegetarian, Low-Carb

Cuisine: Greek-Inspired, Fusion

Discover how simple ingredients transform into a restaurant-worthy dish that's both healthy and indulgent. Perfect for those looking to add more veggies to their diet without sacrificing flavor or satisfaction

Course side dishes
Cuisine Greek, Mediterranean
Keyword cauliflower, Cheesy spinach topping, feta, graviera, Greek-inspired vegetarian recipe, kasseri, Low-carb vegetarian meal, Mediterranean fusion dish, Roasted cauliflower recipe, seared cauliflower steaks, Spanakopita filling, spinach
PREP TIME 15 minutes
COOK TIME 12 minutes
SERVES 4

Ingredients

  • 1 medium – large head cauliflower
  • 4 tablespoons extra-virgin olive oil divided
  • Sea salt to taste
  • 1 scallion finely chopped
  • 7 cups fresh baby spinach
  • ½ cup chopped fresh dill
  • ½ cup chopped fresh parsley
  • 1 clove garlic grated
  • ¼ teaspoon ground pepper or more to taste
  • ½ cup Greek anthotyro cheese or ricotta
  • 1 cup crumbled Greek feta cheese
  • ½ cup shredded Kasseri Parmesan or Graviera cheese

Instructions

  1. Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper.
  2. Trim the cauliflower: Remove the outer leaves but keep stems intact. Place on a cutting board, stem-side down. Using a large chef's knife, cut 4 - 6 1-inch-thick slices from the head to make 4 – 6 cauliflower "steaks." (Reserve remaining cauliflower for another use.) Place the steaks on the prepared baking sheet. Brush both sides with 2 – 3 tablespoons of olive oil and sprinkle with salt.
  3. Roast, turning halfway through, until the cauliflower steaks are tender, 30 to 35 minutes.
  4. Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick pan over medium-high heat. Add the scallion 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 the anthotyro or ricotta and feta.
  5. Turn the broiler to high. Top each cauliflower steak with 1/2 cup of the spinach mixture and 2 tablespoons grated kasseri, graviera or parmesan. Broil the cauliflower until the cheese melts and starts to lightly brown, about 2 minutes. Serve immediately.