Roasted Cherry Tomato, Feta and Bacon Caulisotto
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Some of you may have seen a roasted cherry tomato, feta and garlic dish go a bit viral on social media, so viral in fact that the entire country of Finland sold out of feta for a period of time! That dish inspired us to create this flavoursome low carb risotto, with the tomatoes, garlic and feta roasted in the oven along with some bacon and rosemary, and the cauliflower chopped and gently sautéed in butter in the mixer, then combined at the end for this delicious main course. You can easily double, triple or quadruple this recipe to feed a whole team, the cauliflower takes only 10 minutes to cook so simply cook in batches and you can prepare this ahead of time if you prefer, then stir through at the end and if you have chilled your cauliflower simply reheat in the oven for 10 minutes once stirred through. This dish is delicious served immediately or reheated over the next 5 days in the microwave. You can freeze leftovers or pre prepared serves and store frozen up to 3 months. After defrosting and reheating simply stir to incorporate any separated liquids.Make it vegetarian by omitting the bacon, or bulk up the protein by adding diced chicken thigh or breast to your roasting pan at the beginning stage and roasting it along with the feta ingredients.
Servings: 3 large portions
Calories: 537kcal
Ingredients
- 25 g garlic cloves (in skins)
- 100 g feta Greek, traditional or Australian style
- 200 g cherry tomatoes
- 120 g bacon diced
- 2 tsp fresh rosemary sprigs
- 30 g extra virgin olive oil
- 500 g cauliflower broken into florets
- 140 g onion
- 30 g butter
- 50 g double cream
- 50 g parmesan cheese grated or shaved
- ¼ tsp black pepper
Instructions
- Preheat oven to 180C fan forced
- Trim the square ends off the garlic cloves but leave them in their skins
- In a large oven safe dish place feta, cherry tomatoes, diced bacon, rosemary and garlic cloves, pour the olive oil over all the ingredients
- Move the dish to the oven to roast, uncovered for 30 minutes
- In the mixer, chop cauliflower florets, 10 seconds / speed 4 / mc on, remove cauliflower and set aside
- Without washing the mixer, chop onion, chop 3 seconds / speed 5 / mc on, scrape down
- Add butter, cook 5 minutes / 100 degrees / speed 1 / mc on
- To the cooked onions, add the raw chopped cauliflower, cook 6 minutes / 100 degrees / speed 1 / mc on
- Once the vegetables and feta have finished roasting, carefully squeeze the garlic flesh from its skins and discard skins. Mash and mix the roasted ingredients together then add the cooked cauliflower mixture and stir well
- Finally add the cream, parmesan cheese and pepper, stir and serve
Nutrition Facts
Roasted Cherry Tomato, Feta and Bacon Caulisotto
Amount Per Serving (375 g)
Calories 537
Calories from Fat 383
% Daily Value*
Fat 42.5g65%
Saturated Fat 21.6g108%
Sodium 1380mg58%
Carbohydrates 8.3g3%
Sugar 7.6g8%
Protein 26.6g53%
* Percent Daily Values are based on a 2000 calorie diet.
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Made this for dinner tonight, quick easy and tasty!! Going to be a new favourite mid week meal!!!
Awesome! we are so glad you loved it!!
Hello,
I haven’t done it – yet!
This recipe looks so yum. I was wondering if you would rather chop and cook the cauliflower in reverse mode
You could definitely use reverse but i found it wasnt needed as the 6 minutes just brings it tender not too soft. The chopping stage if you do that on reverse youll need to increase the chopping time 🙂
This was so simple and so tasty! Next time I want to try adding some pine nuts near the end and some pumpkin at the start … and maybe even some capsicum for extra roast veggie goodness!
fantastic ideas! (and heading towards something we have been working on for the next book!) we also love that its such a quick, easy and versatile recipe, we are so glad you love it too!