Baked Feta in Spicy Tomato Sauce
with Cauliflower Rice- Milk
- Sulphites
There’s nothing like a baked feta dish make you feel a bit fancy at dinnertime. This colourful beauty is all about the tender fluffy cauliflower rice, the sweetness of roasted sweet potatoes and the salty finish of feta. It’s unbeatable!
Ingredients
100 g
Feta Cheese
(Contains: Milk)
227 g
Cauliflower, riced
1 box
Crushed Tomatoes
6 g
Garlic
113 g
Onion, chopped
1 tsp
Chili Flakes
7 g
Parsley
56 g
Baby Spinach
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
200 g
Zucchini
Not included in your delivery
1 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat your broiler to high (to bake feta). Start prepping when the oven comes up to temperature! In Step 2, use this heat guide to determine what spice level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Wash and dry all produce.* Peel, then mince or grate garlic. Roughly chop parsley. Cut zucchini into 1/2-inch pieces. Cut feta into 4 slices, lengthwise.
Heat a large oven proof-pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then onions and zucchini. Cook, stirring occasionally, until softened, 4-5 min. Add crushed tomatoes, half the garlic and 1/2 tsp chili flakes. (NOTE: Reference Heat Guide in Start Strong). Cook, stirring occasionally, until simmering, 1-2 min.
When mixture simmers, remove pan from heat. Add spinach and stir together, until wilted, 1-2 min. Arrange feta slices on top of tomato-spinach mixture. Broil, in top of oven, until feta is warmed through and slightly melted, 5-6 min.
Meanwhile, heat a medium pan over medium-high heat. When the pan is hot, add 2 tbsp butter (dbl for 4 ppl), then cauliflower rice, remaining garlic and 1 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until softened, 4-5 min. Remove pan from heat. Season with salt and pepper. Stir in half the parsley.
Divide cauliflower rice between plates. Top with baked feta and tomato-spinach mixture. Drizzle over as much balsamic glaze as you like. Sprinkle over remaining parsley.
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