Gozleme-stuffed cauliflower
Discover a delicious twist with our Gozleme-Stuffed Cauliflower recipe! Packed with a savory blend of feta, ricotta, and parmesan cheeses, fresh spinach, and crunchy pine nuts, all stuffed inside a whole roasted cauliflower and finished with a zesty touch of lemon. Perfect for a unique vegetarian main or an enticing side dish.
- 20 Apr 2024
- Cook time 70 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
Gozleme-stuffed cauliflower is a delightful fusion of traditional Turkish Gozleme and a modern, healthy twist of using cauliflower as the base. This savory dish combines rich cheeses, fresh spinach, and crunchy pine nuts to create a flavorful meal that's not only delicious but also packed with nutrients.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C) to ensure it's hot and ready for roasting the cauliflower.
Wash and dry the spinach. Sauté it in a pan over medium heat until wilted. This should take about 2-3 minutes. Once done, set aside to cool slightly.
In a large mixing bowl, combine the feta cheese, ricotta cheese, and grated parmesan cheese. Mix well until fully incorporated. Add the sautéed spinach and stir to combine evenly.
In a small, dry skillet, toast the pine nuts over medium heat, stirring frequently. This should take about 2-3 minutes or until they are golden brown and fragrant. Be careful not to burn them. Once toasted, add the pine nuts to the cheese and spinach mixture.
Remove the leaves and core from the cauliflower, creating a cavity for the stuffing. You can do this by cutting around the core with a small knife, making sure not to cut too deeply as you don't want to cut through the outer florets.
Carefully spoon the cheese, spinach, and pine nut mixture into the cavity you created in the cauliflower. Press the filling in firmly so it holds together.
Place the stuffed cauliflower on a baking tray lined with parchment paper. Drizzle the outside of the cauliflower with olive oil and season with salt and pepper to taste. Roast in the preheated oven for 45-55 minutes, or until the cauliflower is tender and golden brown on the outside.
While the cauliflower is roasting, wash the lemon and zest it. After zesting, cut the lemon in half and reserve the juice for later.
Once the cauliflower is roasted, remove it from the oven. Let it cool for a few minutes before squeezing the lemon juice over the top and sprinkling the lemon zest. This will add a fresh, tangy flavor to the dish.
Transfer the gozleme-stuffed cauliflower to a serving plate. Cut into wedges and serve warm.
Tips:
- Ensure the cauliflower is fresh and firm for the best texture.
- Toast the pine nuts lightly before mixing them in to enhance their flavor.
- Use a microplane or fine grater for the parmesan cheese to get a smoother texture.
- Let the stuffed cauliflower rest for a few minutes after baking to allow the flavors to blend together beautifully.
- You can add fresh herbs like dill or parsley to the cheese mixture for extra flavor.
Gozleme-stuffed cauliflower is a creative and nutritious dish that brings together the best of Turkish flavors with a health-conscious approach. It's a versatile recipe that can be enjoyed as a main course or a hearty side dish, perfect for family dinners or special occasions. Try this recipe to experience a delicious, wholesome meal that's sure to become a favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 420 grams |
| Energy | |
| Calories 470kcal | 19% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 6g | 16% |
| Sugar 6g | 6% |
| Fat | |
| Fat 33g | 38% |
| Saturated 15g | 48% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 250ug | 28% |
| Choline 130mg | 24% |
| Vitamin B1 0.29mg | 25% |
| Vitamin B2 0.87mg | 67% |
| Vitamin B3 2.49mg | 16% |
| Vitamin B6 0.77mg | 45% |
| Vitamin B9 190ug | 47% |
| Vitamin B12 1.41ug | 59% |
| Vitamin C 130mg | 144% |
| Vitamin E 2.15mg | 14% |
| Vitamin K 150ug | 127% |
| Minerals | |
| Calcium, Ca 690mg | 53% |
| Copper, Cu 0.34mg | 0% |
| Iron, Fe 2.79mg | 25% |
| Magnesium, Mg 120mg | 28% |
| Phosphorus, P 610mg | 49% |
| Potassium, K 1040mg | 30% |
| Selenium, Se 27ug | 49% |
| Sodium, Na 1150mg | 77% |
| Zinc, Zn 4.86mg | 44% |
| Water | |
| Water 330g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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