Remove any outer leaves from cauliflower, but keep stems intact.
Place on a cutting board, stem-side down.
(Reserve remaining cauliflower for another use.)
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.
Meanwhile, 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.
Turn the broiler to high.
Top each cauliflower steak with 1/2 cup of the spinach mixture and 2 tablespoons Cheddar.
Broil the cauliflower until the cheese melts and starts to lightly brown, about 2 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
