Ingredients
- 2 cups ripe cherry tomatoes
- 1/2 cup Kalamata olives
- 3 fresh garlic cloves, pressed
- 2 tablespoons extra virgin olive oil, divided
- Sea salt and ground pepper, to taste
- 6 oz block feta cheese
- 1 large head cauliflower, broken into bite-sized florets
- 3 fresh garlic cloves, minced
- 1 cup freshly grated mozzarella cheese
- 2 tablespoons freshly chopped parsley leaves
Instructions
- Preheat oven to 400°F (200°C).
- In a 9×13-inch baking dish, add cherry tomatoes, olives, pressed garlic, 1 tablespoon olive oil, and salt and pepper to taste. Toss to coat evenly.
- Place the feta block in the center of the dish and drizzle with remaining tablespoon of olive oil.
- Bake for 15 minutes, until the feta starts to brown and tomatoes begin to burst.
- Meanwhile, steam cauliflower florets for 5–6 minutes until tender-crisp. Avoid overcooking.
- Remove baking dish from the oven and mash the feta and tomatoes together with a fork to form a creamy sauce.
- Stir in the steamed cauliflower and minced garlic. Add a pinch of salt and pepper to taste.
- Top with grated mozzarella and return to the oven. Bake for another 15–20 minutes until bubbly and golden.
- Garnish with freshly chopped parsley before serving. Enjoy!
Notes
- Don’t over-steam the cauliflower to prevent mushy texture.
- Use high-quality feta and olives for the most authentic flavor.
- Great as a side dish or light vegetarian main.
- Can be made ahead and reheated in the oven until warmed through.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
