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  • Writer's pictureAmy

Feta + Cauliflower Bowl


I probably say this often (I cook and try recipes all the time!), but this is currently my favorite recipe and I think you should try it.


I modified this Crispy Feta Cauliflower Bowl from Half Baked Harvest for this recipe. I love her recipes but they are often a little complicated for day-to-day. I made this again last week and tried some shortcuts and felt like this worked out as well, but was much easier.


This recipe is a combination of roasted cauliflower and onion with garbanzo beans, served bowl-style over lettuce and vegetables. I added some quinoa (left from the Tabbouleh) for a bit more protein and to make it more filling. Her recipe called for making the Goddess Sauce (which is delicious) but I saved that step by picking some up at Trader Joe's which saved a big chunk of time. Finally, the best part in my opinion is the crispy feta topping. I do think it's worth trying but I also think you can just soften some feta to save time and get the same taste and flavor. I hope you will try it, let me know if you do!


Ingredients (the shortcut version)


1 bag chopped organic cauliflower

1/2 small red onion chopped

2 garlic cloves, diced

EVOO

1 T balsamic vinegar

1/2 t smoked paprika

1 t dried oregano

1/4 t crushed red pepper

1 can garbanzo beans, drained, rinsed and dried off


chopped romaine lettuce

1/2 c chopped cherry tomatoes

1/2 c chopped cucumber

1 c prepared quinoa (optional), cooled


1 bottle Green Goddess Salad Dressing (I buy at Trader Joe's)

1 T plain Greek yogurt (optional)


1/2 block feta cheese, drained and cubed



Optional: The original recipe suggests breading the feta (cut into slices) in egg, then panko breadcrumbs and fried which really does take this to the next level. If time is short, you can just add the Feta to the hot roasted vegetables before serving to soften.


You can find this recipe in its entirety via the Half Baked Harvest Cookbook HERE.


Instructions:


Preheat oven to 425

Combine the cauliflower, onion, garlic, vinegar, spices, and salt and pepper. Pour several T of olive oil over it all and mix it together. Toss well. Roast for 15 minutes, then add the beans to roast with the mixture for 5 more minutes.


Fill a large bowl with the lettuce, cucumber, quinoa and tomatoes. Add the warm roasted vegetables on top, and add feta slices. Mix the Goddess dressing with the Greek yogurt, and pour over the bowl and serve.





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