Mediterranean Roasted Cauliflower
Steaks with Feta Soufflé

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

Mediterranean Roasted Cauliflower Steaks


Feta Soufflé

  • 16 ounces (about 2 2/3 cups) Wisconsin feta cheese, crumbled
  • 2/3 cup crème fraîche
  • 6 ounces Wisconsin cream cheese
  • 1/4 cup olive oil, divided
  • Salt to taste
  • Ground sumac to taste
  • Aleppo pepper to taste


  • Olive oil
  • 1 (1-inch) thick slice cauliflower, cut from center of trimmed, cored cauliflower head
  • Sea salt to taste
  • Za'atar spice blend to taste


  1. Feta 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. 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 used with permission from: Dairy Farmers of Wisconsin Marketing Board

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