Preheat the oven at 450 degrees F. assign a large pan with parchment paper.
Cut the cauliflower: remove external leaves but keep the stems intact. Place on a cutting board, step downwards. Using a large chef knife, 4-6 slices of 1 inch thickness from the head to create steaks of 4-6 cauliflower “. (Reserve the remaining cauliflower for another use.) Place the steaks on the prepared pan. Brush Both sides with 2 – 3 tablespoons of olive oil and sprinkle with salt.
Rooming, turning halfway, until the cauliflower steaks are kept from 30 to 35 minutes.
In the meantime, he warms the remaining 1 tablespoon of oil in a non-stick pan over medium-high heat. Add the shallot and cook, stirring often, until they softened, about 1 minute. Add the spinach in lots and cook, mixing, until you are wilted, from 3 to 5 minutes. Mix the dill, parsley, garlic and pepper. Cook, mixing, for 1 minute. Transfer Spinach’s mixture to a large bowl. Mix the forerunner or the ricotta and the feta.
Turn the grill at the top. At the top of each bugs of cauliflower with 1/2 cup of spinach mixture and 2 tablespoons of grated kasseri, graviera or parmesan. Cook the cauliflower until the cheese melts and starts brown slightly, about 2 minutes. Serve immediately.
