Twice-Cooked Greek Cauliflower
Jake and I loved this Twice-Cooked Greek Cauliflower, and this is a delicious new idea for a low-carb cauliflower side dish!
Cauliflower really is your friend when you’re trying eat a diet that’s loaded with healthy vegetables. Through the years I’ve shared lots of tasty cauliflower recipes, but I’m guessing Twice-Baked Cauliflower, Ham and Cauliflower Casserole Au Gratin, and Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese might be the most popular cauliflower recipes on the blog.
The combination of cauliflower + cheese usually guarantees a winner, so when thoughts of a cauliflower dish with Feta cheese and other Greek flavors popped into my head, I thought it would be easy to come up with a recipe. But by the time Jake and I had tried four versions of this Twice-Cooked Greek Cauliflower to get the one we both loved, the weather was getting so hot I knew you wouldn’t want to turn on your oven. I’ve been saving the recipe waiting for cooler weather so I could share this; hope all the other cauliflower fans out there will like it as much as we did!
How to Make Twice-Cooked Greek Cauliflower:
(Scroll down to see complete recipe with nutritional information.)
- Start a pot of water boiling and chop up a large head of cauliflower into smallish pieces.
- When the water boils, add the cauliflower and cook about 10 minutes.
- While the cauliflower boils, put the Greek yogurt in a strainer and let some of the liquid drain out.
- Measure out one cup of crumbled Feta Cheese.
- Slice the green onions. (Yes, I really used a whole cup!)
- When the cauliflower is starting to soften, drain it well into a colander.
- Then use a potato masher to mash it into smaller pieces. (I kept it a bit chunky.)
- By now this much liquid has drained out of the Greek yogurt.
- Combine the drained Greek yogurt, cream cheese, Feta, green onions, Greek Seasoning, dried dill, and Spike Seasoning (if using.)
- Then mix in the mashed cauliflower, stirring until it’s combined with the yogurt mixture. Season to taste with fresh-ground black pepper.
- Slice up as many Greek olives or olives as you’d like for a topping. (You could cut them in rings if you’d like smaller pieces.
- Put the mixture into a rectangular-shaped casserole dish and press the olives on to the top.
- Bake at 375F/190C for 35-40 minutes, or until the top is starting to slightly brown and the mixture is bubbling. Serve hot.
More Amazing Cauliflower Recipes:
Roasted Cauliflower with Parmesan ~ Kalyn’s Kitchen
Cauliflower Crust Vegetarian Pizza with Mushrooms and Olives ~ Kalyn’s Kitchen
Mashed Cauliflower with Cheese and Dill ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 1 large head cauliflower, stem and core removed and chopped fairly small
- 1 1/4 cups Greek yogurt, drained to remove some liquid
- 4 oz. cream cheese
- 1 cup crumbled Feta Cheese (not pressed down)
- 1 cup sliced green onion
- 1 tsp. Greek Seasoning
- 1 tsp. dried dill weed
- 1 tsp. Spike Seasoning (optional, but good.)
- 10 olives, sliced into half or cut into rings
- Pre-heat oven to 375F/190C.
- Take cream cheese out of the fridge to soften.
- Start heating a large pot of water on the stove.
- Cut cauliflower in half, cut out stem and core, and chop the cauliflower into smallish pieces.
- When the water comes to a boil, add the cauliflower and boil about 10 minutes (or until it’s starting to soften.)
- Dump cauliflower into a colander placed in the sink and let it drain well.
- Put the Greek yogurt into a fine-mesh strainer that’s placed in a large measuring cup and let the yogurt drain while you prep the other ingredients. If your yogurt is fresh and really thick, you might be able to get away with skipping this step.)
- While the cauliflower cooks and the yogurt drains, slice the green onions, crumble the Feta, cut olives in half or in rings.
- Spray a 9 x 12 (or similar size) baking dish with nonstick cooking spray.
- When the cauliflower is well-drained, mash slightly with a potato masher, until it’s as mashed as you’d like it. (I kept it slightly chunky.)
- Put the drained yogurt into a medium-sized bowl and combine with the softened cream cheese, crumbled Feta, sliced green onion, Greek Seasoning (affiliate link), dried dill weed, and Spike Seasoning (affiliate link) if using.
- Add the mashed cauliflower and stir until it’s combined with the yogurt mixture.
- Season to taste with freshly-ground black pepper.
- Put the cauliflower mixture into the baking dish and press down so it’s flat; then press the olives into the top.
- Bake 35-40 minutes, or until the top is starting to brown and the mixture is bubbling.
- Serve hot.
Use Kalamata olives or plain black olives, whichever you prefer.
This won’t freeze well, but it will stay good in the fridge for several days and can be reheated in the microwave or in a small baking dish in the oven.
Recipe created by Kalyn.
Amount Per Serving: Calories: 206Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 44mgSodium: 883mgCarbohydrates: 11gFiber: 4gSugar: 7gProtein: 13g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Cauliflower is a wonderful low-glycemic vegetable for the South Beach Diet, and as long as it’s made with fat-free Greek yogurt and low-fat cream cheese, this Twice-Cooked Greek Cauliflower would be approved for any phase of the original South Beach Diet. It would also be great for low-carb diet plans, which would prefer full-fat cheese.
Find More Recipes Like This One:
Use Side Dishes for more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there..