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Mediterranean Roasted Cauliflower
Steaks with Feta Soufflé

Mediterranean Roasted Cauliflower Steaks

Sliced cauliflower is drizzled with olive oil and seasoned with salt and za'atar, then roasted and served with a delightful Feta Souffle.


For Feta Soufflé

For Cauliflower


  1. For soufflé: Blend feta, crème fraîche, cream cheese and 2 tablespoons olive oil in food processor until smooth; season with salt. Refrigerate until ready to use; bring to room temperature at serving time. (Makes enough for 12-15 steaks.)
  2. For cauliflower: Heat oven to 400 degrees F. Drizzle olive oil in cast iron pan (for multiple steaks use parchment-covered sheet pan) and place cauliflower steak over oil. Drizzle with additional olive oil; season with salt and za’atar.
  3. Roast for 20 minutes or until steak is firm, but yielding.
  4. Top hot steak with dollop of soufflé drizzled with additional olive oil.
  5. Sprinkle sumac and Aleppo.

Servings: 1 cauliflower steak

Enough Feta Soufflé for 12-15 steaks

the Recipe and photo credit: Dairy Farmers of Wisconsin Marketing Board


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