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I have always loved gozleme in all its forms and it was a food I bought frequently before going low carb and still one I missed a fair bit. I used to think that it was just that dough, if I could get around the dough somehow then I could make it. Then realised that Fathead dough might just be the perfect candidate for the job!
My main concern with using the Fathead to make gozleme was that the inside of the Fathead where the fillings are, wasn’t going to get cooked as it doesn’t come into contact with the frying pan or hot plate. Just the outside is what you cook. I was worried the inside of the dough was going to still be soft and unappealing. But when I made it there was no reason to fear, the Fathead was cooked through and tasted lovely. In fact it worked better than I imagined!
If you have a hot plate to make your Fathead Gozleme then by all means use it! If like me you don’t own one, a large non-stick frying pan will do the trick too. This Fathead Gozleme is spiced cauliflower combined with spinach and feta. My favourite gozleme place has a gozleme that is spinach, feta and mashed potato. It tasted really good! This is my replication of that using mashed cauliflower and it turned out very well. I also wanted to have more vegetarian options than just the Fathead Spinach and Feta Gozleme since my mum doesn’t eat meat.
This Fathead Cauliflower, Spinach and Feta Gozleme gives you 8 servings. The servings might look small, especially if you’re used to buying gozleme where you are always given a whole gozleme to yourself, but this Fathead Cauliflower, Spinach and Feta Gozleme is insanely filling. I was actually going to make this into 4 servings, but we all got so full from just eating a tiny bit that I changed it to 8 servings. If you feel the serving really is too small for you, then a salad on the side would go very nicely with your Fathead Cauliflower, Spinach and Feta Gozleme and keep the carbs down too!
Fathead Cauliflower, Spinach and Feta Gozleme – Serves 8
2 quantities of Fathead made with coconut flour, get the recipe here
100g feta, cumbled
120g silverbeet or spinach, chopped (2 large chopped handfuls)
2 tsp garlic powder
1 head of cauliflower
1 garlic clove, minced
100g butter, melted
1 tsp paprika
Salt and pepper
Olive oil spray
Lemon wedges to serve
Make cauliflower mash first. You can make this ahead of time if you like. Bring a pot of water to the boil. Trim cauliflower and break into florets. Boil in pot for 5 minutes. Drain and leave to cool off. Return to pot and add butter. Mash and blend with a stick mixer. Add in garlic and paprika and stir through.
Make Fathead according to recipe, adding 1 tsp garlic powder and salt to each batch. Line a baking tray with baking paper and place the Fathead on tray. Top with another sheet of baking paper and using a wooden hand roller, roll out into a rectangle using the baking tray to shape and size the Fathead. If you don’t have a hand roller you can roll it with a rolling pin between sheets of baking paper into a rectangle shape. It will still taste great but just won’t look as neat.
Peel off top layer off baking paper and lift bottom paper out of tray with Fathead on top. Line the right side of the Fathead with your silverbeet or spinach, then half your cauliflower mash and top with crumbled feta. It might look like a lot of spinach but it will cook down very easily. Fold over left side of Fathead dough to cover the filling, like a book. Cut into 2 halves horizontally. This will make the gozleme much easier to handle, flip and fit in the frying pan when you cook it.
Heat a frying pan over medium heat and spray with olive oil. VERY carefully lift one half of your Fathead Gozleme with both hands off the baking paper and into the pan. Spray the top of the Fathead Gozleme with more olive oil. If any bits of filling spill out of the sides, you can just push them back in with your flip. With the cauliflower there is a lot of filling so it does hang out the sides a bit, but it should hold together when cooked.
Allow it to cook until it is firm enough that you can lift a corner and see what it looks like underneath. If you try to lift the Fathead Gozleme before it has cooked and firmed up it will be very soft and break easily. When the bottom is firm and nicely golden brown, very carefully flip the Fathead Gozleme and cook on the other side until also firm and golden brown.
Transfer to a plate or board and cut in half. Cook the other piece of your Fathead Gozleme and then repeat the whole process with your second lot of Fathead dough and ingredients. Serve with lemon wedges to squeeze over.
Nutritional Info:
Cals – 445
Fat – 38g
Protein – 18.3g
Total Carbs – 11.8g
Fibre – 5.6g
Sugars – 3.8g
Net Carbs – 6.3g
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