On this page I’m sharing the recipe for baked feta with risoni and cauliflower. Baked feta is a big trend in food land I already made it as a snack years ago (you can check my oven baked feta recipe here).
The other day I made baked feta with risoni and cherry tomatoes. I really loved the flavors, but I wanted to add more vegetables to it to make it a healthy dinner. That’s how I came up with this recipe for baked feta with cherry tomatoes and cauliflower.
Not many people know risoni yet. Risoni is a pasta that’s shaped as rice. It’s often also called orzo and you can find it in most big supermarkets. I love it as a variation to the standard rice or pasta dishes that I often make. It’s more creamy than rice and takes up sauce, cheese and other flavors better than bigger pasta. If you can’t find risoni in your supermarket, you can of course make this dish with other pastas too.
Speaking of variations, why not pick your own favorite vegetables to make with baked feta cheese? From bell pepper to aubergine or courgette, it’s all possible with this easy but tasty dish!
Recipe baked feta with risoni and cauliflower
Ingredients (serves 3):
200 grams feta cheese
1 small cauliflower, in florets
250 grams cherry tomatoes
250 grams risoni (orzo)
1 teaspoon italian herbs
Preheat the oven to 180 degrees Celsius.
Grease an ovenproof dish with olive oil and put the feta in the middle. Cut the cherry tomatoes in half. Arrange the cherry tomatoes and the cauliflower florets around the feta cheese. Sprinkle with olive oil and the Italian herbs. Bake for about 30 minutes.
Prepare the risoni as stated on the package.
Stir the risoni through the baked feta for the best taste. .