Cauliflower Calzone with Spinach, Mushrooms and Feta
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Calzone Crust:
  • ½ medium (375g) cauliflower
  • 1 egg
  • 1 tablespoon psyllium husks
  • 20 grams fresh grated parmesan cheese
  • ⅛ teaspoon salt
  • Filling:
  • 1 tablespoon extra virgin olive oil
  • 4-6 medium Swiss brown mushrooms
  • 1 clove garlic
  • large handful baby spinach leaves
  • 30 - 40 grams feta cheese
  • 2 tablespoons fresh basil
  • pepper
  1. Heat oven to 170 degrees and line a large baking tray with greaseproof paper
  2. Roughly chop the cauliflower, then place in the bowl of a food processor and pulse until a rice-like texture is created. You may want to do this in two batches, depending on the size of your food processor.
  3. Add egg, psyllium husks, parmesan cheese and salt and process again until well combined.
  4. Using a ½ cup scoop, scoop out mixture and place on prepared tray with plenty of room between
  5. Press each mound into a circle approx 15 cm in diameter.
  6. Note, if you don't have a large baking tray, then use 2 smaller trays
  7. Cook for 20 minutes, until they start to brown. Meanwhile prepare your filling.
  8. Heat a frypan over medium heat. When hot add the oil, mushrooms and garlic and saute for 4-5 minutes until softened and golden brown.
  9. Turn off heat, add spinach to pan and mix through. It will wilt in the remaining heat of the pan.
  10. Remove mixture from pan and stir through feta cheese, fresh basil and pepper.
  11. When the calzone 'crusts' are cooked, place mixture on half of the base, then fold over.
  12. Return to oven for a further 5 minutes, until feta has melted. Or set aside and bake later, but you may need to cook them for 10 minutes so they heat through.
  13. Any leftovers can be reheated in the microwave for 25 seconds.
Recipe by Healthy Home Cafe at