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Gozleme-stuffed cauliflower recipe
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
Delicious vegetarian baked cauliflower stuffed with feta, ricotta, and spinach for a healthier twist on classic gozleme.
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
  • 18.40 gm rice bran oil
  • 1 lemon, cut into wedges
  • Fresh continental parsley leaves, to serve
Instructions:
  • Preheat your oven to 200°C. Mix feta, ricotta, 1 cup of cheese blend, spinach, and pine nuts in a bowl.
  • Remove core and large inner stalks from the cauliflower, being mindful to maintain florets' integrity. Brush florets with oil, then place them in a small roasting tray cavity-side up. Fill the cavity with the cheese mixture, using the back of a spoon to pack it in completely. Pour 60ml (¼ cup) water into the tray, cover with foil, and roast for 45-50 minutes. Uncover, sprinkle on the rest of the cheese blend, and roast for an additional 15-20 minutes until the cheese is golden and a knife easily pierces the cauliflower.
  • Slice into 4 wedges and enjoy right away.

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