Baked Cauliflower with feta, dill, onions; Karnabahar Mucveri
An utterly delicious vegetarian Turkish appetizer, featuring cauliflowers, flavored with feta cheese, onions, dill, parsley. Baking works very well here, the result is a lovely, light vegetarian dish; delicious hot or cold.
Recipe type: Vegetarian Turkish Appetizers
Cuisine: Turkish Cuisine
Serves: 6
  • 1 medium cauliflower (about 850 gr), cut into small florets
  • 180 gr / 6 ½ oz. feta cheese, drained and crumbled
  • 4 tbsp. / 60 ml all purpose (plain flour) – use gluten-free flour for gluten-free version
  • 3 medium eggs, beaten
  • ½ red onion, finely chopped
  • 3 spring (green) onions, finely chopped
  • 2 garlic cloves, finely chopped
  • Small bunch of flat leaf parsley, finely chopped
  • Small bunch of fresh dill, finely chopped
  • 30 ml/ 2 tbsp. olive oil
  • 10 ml/ 2 tsp. red pepper flakes or chili flakes
  • Salt and freshly ground black pepper to taste
  • Wedges of lemon to serve
  • 22 cm x 22 cm (7”x7”) baking dish recommended
  1. Preheat the oven to 180 C / 350 F
  2. Cut the cauliflower in small florets, wash and drain the excess water in a colander/sieve.
  3. Beat the eggs in a small bowl.
  4. Place the drained cauliflower florets in a large mixing bowl. Stir in the chopped red onions, garlic, spring (green onions), parsley, dill, olive oil and the crumbled feta cheese to the bowl.
  5. Season with salt, ground black peppers and chili (red pepper flakes). Using your hands, combine all the ingredients. At this stage, you can check the seasoning – add more salt or peppers to your taste.
  6. Stir in the beaten egg and flour to the cauliflower mixture and combine well.
  7. Grease your baking dish with 15 ml/ 1 tbsp. olive oil and pour in the mixture to the baking dish.
  8. Bake in the preheated oven (180 C / 350 F) for 25 – 30 minutes, until the cauliflower florets have a nice light brown color on top.
  9. Slice and serve hot with a wedge of lemon and crusty bread aside. Cacik dip of yoghurt with diced cucumber and garlic or Shepherd’s salad with tomatoes, cucumbers and spring onion in lemon juice and olive oil dressing would go well with this delicious dish.
Recipe by Ozlem's Turkish Table at