Cauliflower Baked With Three Greek Cheeses Recipe

I gotta say, this cheesy roasted cauliflower is seriously one of my go-to comfort foods when I’m wanting something warm and exciting, and trust me, the combo of tangy feta with melted Kefalotyri and Kasseri along with a garlic dill cream sauce will totally blow your mind!

1. First up, preheat your oven to 400°F and cut your cauliflower into bite-sized florets. It’s important they are kinda even so they roast right.
2. Toss those florets in 2 tbsp olive oil along with salt and black pepper. Make sure they’re all good and evenly coated.
3. Spread the cauliflower out in your baking dish and pop it in the oven for about 20 minutes until they start to get a nice brown color.
4. While that’s happening, grab a bowl and stir together 1/2 cup heavy cream with 2 cloves of minced garlic and 1/4 cup of chopped fresh dill.
5. When your cauliflower is looking a bit roasted, take out the dish and drizzle the cream mixture all over it.
6. Crumble 8 oz of feta cheese evenly on top then sprinkle 1 cup of grated Kefalotyri cheese and 1 cup of grated Kasseri cheese over everything.
7. Return the dish to the oven and bake it for another 10-15 minutes until the cheeses melt and start getting a bubbly look.
8. Check it to see if it needs a bit more salt or pepper and add it if needed.
9. Once done, take it out of the oven and let it cool for a few minutes (if you can wait that long).
10. Serve it while it’s still warm and enjoy your seriously tasty cheesy roasted cauliflower!

I love making this Cauliflower Baked With Three Greek Cheeses dish. I think the fresh cauliflower florets are roasted in olive oil with salt, black pepper, and garlic.

Mixed with crumbled feta, grated Kefalotyri, Kasseri cheeses, heavy cream and fresh dill, it’s nutritious and high in protein.

Ingredients

• Cauliflower: A crunchy, fibre rich veggie that becomes tender when roasted; low calorie and healthy.
• Olive Oil: Adds a slight fruity flavor plus healthy fats making things tasty and nutritious.
• Feta Cheese: Tangy, crumbly cheese that gives protein and a salt kick balance to the mellow cauliflower.
• Kefalotyri & Kasseri: Hard Greek cheeses offering saltiness, protein, and rich melted creaminess for a cheesy goodness.
• Garlic: Brings aromatic, slightly spicy flavor that intensifys the whole dish in a yummy way.
• Heavy Cream: Boosts creaminess add subtle sweetness to balance out all the salty flavors perfectly.
• Fresh Dill: Gives a bright, herby note that livens up the dish with its fresh aroma.

Ingredient Quantities

• 1 large head cauliflower (cut into florets)
• 2 tbsp olive oil
• Salt and black pepper to taste
• 8 oz crumbled feta cheese
• 1 cup grated Kefalotyri cheese
• 1 cup grated Kasseri cheese
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup chopped fresh dill

How to Make this

1. Preheat your oven to 400°F and meanwhile cut the cauliflower into bite sized florets

2. Toss the florets in 2 tbsp olive oil along with salt and black pepper; make sure they get evenly coated

3. Spread the cauliflower out on a baking dish and put it in the oven for about 20 minutes till they’re starting to brown

4. While the cauliflower is doing its thing, mix in a bowl the 1/2 cup heavy cream with the 2 minced garlic cloves and 1/4 cup chopped fresh dill

5. Once the cauliflower is a little roasted, take the dish out of the oven and drizzle your cream mixture all over the cauliflower

6. Evenly crumble the 8 oz feta cheese, then sprinkle 1 cup grated Kefalotyri and 1 cup grated Kasseri cheese all over the dish

7. Return the dish to the oven and bake for another 10-15 minutes until the cheeses melt and turn slightly bubbly

8. Check to see if you need a bit more salt or pepper and adjust the seasoning if its needed

9. Remove the dish from the oven and let it cool for a few minutes

10. Serve while its warm and enjoy your cheesy roasted cauliflower!

Equipment Needed

1. Oven – to roast and bake the dish at 400°F
2. Cutting board – for chopping the cauliflower and mincing the garlic
3. Knife – for cutting the cauliflower into florets and garlic into mince
4. Mixing bowl – for combining the cream, garlic, and dill
5. Baking dish – for spreading the cauliflower and baking with the cheeses
6. Measuring cups and spoons – for accurately measuring olive oil, cream, and cheeses
7. Spatula – to toss the cauliflower evenly with oil and seasonings

FAQ

• Q: Can I use a different type of cheese for this recipe?
  A: Sure, you can try using other similar salty cheeses. The three Greek cheeses give it that classic tangy flavor but feel free to experiment a bit.
• Q: Do i need to chop the cauliflower exactly the same way?
  A: Not really, just cut it into florets that are roughly the same size so they cook evenly. A few variations in size are ok.
• Q: How do I know when the cauliflower is done baking?
  A: It should be tender when you stick a fork in it and the cheeses are bubbly and lightly golden on top. Usually around 25-30 minutes in a preheated oven works well.
• Q: What if i dont have heavy cream?
  A: If you’re out, you can substitute with half-and-half or even a mix of milk with a bit of butter. Just keep in mind the texture might be a little different.
• Q: Can i add any extra herbs or spices to this dish?
  A: Absolutely, if you like a little more flavor you can toss in some oregano or even a dash of red pepper flakes along with the dill for an extra kick.

Cauliflower Baked With Three Greek Cheeses Recipe Substitutions and Variations

• Instead of crumbled feta, you can use goat cheese as a tangy alternative
• If you cant find Kefalotyri cheese, try grating some Parmesan cheese which gives a similar salty punch
• For Kasseri cheese, Gruyere works well as it melts nicely and adds a buttery flavor
• Heavy cream can be replaced with half and half mixed with a little melted butter if you’re looking to cut calories
• If fresh dill is unavailable, you can substitute it with chopped fresh parsley for a milder herbal note

Pro Tips

1. Try slicing your cauliflower into similar sized, bite-sized pieces so they cook even, and don’t overcrowd the pan, cause if they’re too jammed in there, they wont get that nice roast on their edges.
2. Let your garlic and dill cream sit for a few minutes before drizzling it over the cauliflower so it really gets time to mix and develop its full flavor.
3. When you add the cheeses, make sure they’re at room temp if possible so they melt more evenly, and you can always add a little extra if you like it extra cheesy.
4. Keep an eye on the dish during the final bake because a minute more or less could make a big diffrence, and you dont want your cheeses turning too brown or burning.