roasted cauliflower steak & spanakopita melts

Serves: 4

Ingredients:
2 medium heads cauliflower
2 tablespoons extra-virgin olive oil, divided
¼ teaspoon salt
¼ cup chopped shallot
3 cups baby spinach
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh parsley
1 clove garlic, grated
¼ teaspoon ground pepper
½ cup ricotta cheese
6 tablespoons crumbled feta cheese
½ cup shredded smoked cheddar cheese

Method:
preheat oven to 220c. line a large rimmed baking sheet with foil.
remove any outer leaves from cauliflower, but keep stems intact. place on a cutting board, stem-side down. using a large chef's knife, cut from the center of each head to make 4 cauliflower "steaks.". place the steaks on the prepared baking sheet. brush both sides with 1 tablespoon oil and sprinkle with salt.
roast, turning halfway through, until the cauliflower steaks are tender, 30 to 35 minutes.
heat the remaining 1 tablespoon oil in a large nonstick pan over medium-high heat. add shallot and cook, stirring often, until softened, about 1 minute. add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes. stir in dill, parsley, garlic and pepper. cook, stirring, for 1 minute. transfer the spinach mixture to a large mixing bowl. stir in ricotta and feta.
top each cauliflower steak with 1/2 cup of the spinach mixture and 2 tablespoons of cheddar. grill the cauliflower until the cheese melts and starts to lightly brown, about 2 minutes. serve immediately.