Cauliflower Loaf Stuffed with Spinach, Feta and Roasted Tomatoes

Instructions

1. 1

   Preheat the oven to 220°F / 105°C. Place the cherry tomatoes on a small tray, toss them with 1 tablespoon (15 ml) olive oil, the sliced garlic, a pinch of salt, and some black pepper. Roast for 20 minutes, until wrinkled and juicy. Remove and set aside.

2. 2

   Increase the oven temperature to 425°F / 220°C. Lightly grease a loaf pan with the butter and, if desired, line it with parchment paper for easier unmolding.

3. 3

   Steam or microwave the cauliflower until very tender, about 8 to 10 minutes. Let it cool enough to handle, then process it until finely textured, like moist couscous.

4. 4

   Transfer the processed cauliflower to a clean kitchen towel and squeeze out as much moisture as possible. This step helps the loaf hold its shape.

5. 5

   In a large bowl, mix the drained cauliflower with 2 eggs, grated Parmesan, almond flour, minced garlic, dried oregano, 3/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly combined.

6. 6

   Heat the remaining 1 tablespoon (15 ml) olive oil in a skillet over medium heat. Add the fresh spinach and cook for 2 to 3 minutes until wilted. Add the chives, lemon zest, and a pinch of salt; stir and remove from the heat. Let cool slightly.

7. 7

   In a medium bowl, combine the sautéed spinach with the crumbled feta, the reserved roasted tomatoes, and the remaining egg. Mix gently so the tomatoes do not break up too much.

8. 8

   Spread half of the cauliflower mixture over the bottom and up the sides of the prepared pan, pressing with a spoon to create a cavity in the center. Add the spinach, feta, and tomato filling. Cover with the remaining cauliflower mixture and smooth the top.

9. 9

   Bake the stuffed loaf at 425°F / 220°C for 25 minutes, or until firm, golden around the edges, and cooked through in the center.

10. 10

    Let it rest for 10 minutes before unmolding. Slice thickly and serve warm.