Thursday, 14 August 2008

Cauliflower in Spinach Sauce with Feta

Cauliflower and spinach - two favourite things. And cheese. Mmm. Serve it over rice or pasta, and I am one happy camper.

4 servings
20 minutes - 10 minutes prep time

Cauliflower in Spinach Sauce with Feta
1/2 of a large head of cauliflower

8 cups raw spinach
2-3 green onions
1/4 cup fresh dill weed
1/4 cup cream
1 tablespoon cornstarch or arrowroot

150 grams (1/3 pound) feta cheese

Wash and trim the cauliflower, and break it up into florets. Put it in a pot with about 6 cups of water, and bring it to a boil. Boil it for about 4 or 5 minutes, until just tender.

Meanwhile, wash and pick over the spinach, and put it in a colander with the green onions, washed and cut in thirds, and the dill weed.

When the cauliflower is ready, drain the water out over the spinach, soaking it and the onions and dill completely. Keep the cauliflower in the pot.

Drain the blanched spinach, etc, then put it in a blender and purée well. Add the purée to the drained cauliflower in the pot along with the cream with the cornstarch blended into it, and heat through, over medium heat, until slightly thickened. Stir frequently. Add the crumbled feta cheese, and heat until the cheese begins to melt.

Serve over pasta or steamed rice.




Last year at this time I made Corn Pudding with Buckwheat, Spinach & Feta Cheese, and Roasted Cauliflower.

1 comment:

Cynthia said...

Wow, this is so healthy.