📍 Where this dish comes from: Tzfat (Safed), Israel
Discover the history of this region →
Discover the history of this region →
This takes the appeal of a classic stuffed pasta shell and rebuilds it around roasted cauliflower instead, hollowed slightly and filled with a genuinely rich three-cheese blend before a final bake.
What You’ll Need
Servings: 6 servings
Calories: 310kcal
Ingredients
- 1 large head cauliflower cut into thick steaks
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella plus extra for topping
- 1/4 cup grated Parmesan
- 1 large egg
- 1 tsp dried oregano
- 1 cup marinara sauce (no added sugar)
Instructions
- Preheat oven to 425°F (220°C). Toss cauliflower steaks with olive oil, salt, and pepper, and roast 15 minutes, until just tender.
- Meanwhile, mix ricotta, mozzarella, Parmesan, egg, and oregano for the filling.
- Reduce oven temperature to 375°F (190°C).
- Spread marinara sauce in the bottom of a baking dish. Arrange cauliflower steaks on top.
- Spoon the cheese filling generously over each steak.
- Top with extra mozzarella.
- Bake 15 minutes, until the cheese is melted and bubbling.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 18g | Fat: 23g | Fiber: 3g
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Health Benefits
- Cauliflower provides fiber and vitamin C in place of traditional pasta.
- Three cheeses together deliver a substantial amount of protein and calcium.
- A satisfying, genuinely rich dairy main that works well for a meatless dinner.