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Twice-Cooked Greek Cauliflower with Feta, Green Onions, and Dill

Twice-Cooked Greek Cauliflower with Feta, Green Onions, and Dill
  • Meal


  • Cusine



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

1 cup sliced green onion

1 tsp. Greek Seasoning

1 tsp. dried dill weed

1 tsp. Spike Seasoning 

10-12 Kalamata olives or other black 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, dried dill weed, and Spike Seasoning.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.