Greek Roasted Cauliflower with Feta and Herbs
User Reviews
5
Greek Roasted Cauliflower with Feta and Herbs
Description
Greek Roasted Cauliflower with Feta and Herbs is made by cutting a whole cauliflower into florets and coating them with olive oil, oregano, garlic powder, and lemon zest. Roasting at 425°F develops golden color and soft texture, enhancing the natural sweetness of the cauliflower. After roasting, crumbled feta cheese and chopped fresh herbs such as dill, mint, and basil add salty and aromatic notes. A squeeze of lemon juice and further olive oil drizzle brighten the dish and bring it together.
The roasted florets have a tender but slightly crisp texture due to the dry-heat cooking method. The combination of dried and fresh herbs creates depth of flavor, complemented by the creaminess of the feta and the citrus tang from the lemon. The balance between the roasted vegetable's earthiness and the fresh finish makes it a versatile side dish.
This cauliflower pairs well with grilled meats, as a vegetarian main with grains, or as part of a mezze spread. The mixture of herbs and feta invites Mediterranean or Greek meal pairings. It is also suitable as a warm salad or vegetable course.
For frozen cauliflower, partially thaw and pat dry before roasting to avoid excess moisture. An alternative serving method involves mixing the lemon juice and herbs with yogurt to drizzle over the cooked cauliflower instead of adding feta separately. Vegan variations can substitute dairy feta with plant-based alternatives.
Ingredients
- 1 head cauliflower cut into florets (about 2 lbs, or 3-4 cups)
- 4 tablespoons extra-virgin olive oil divided
- 1 teaspoon oregano dried
- 1 teaspoon garlic powder
- lemon about 1 tablespoon zest and 2 tablespoons juice, juice and zest of one
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper or to taste
- 2 oz. feta cheese 1/2 cup, crumbled
- 2 tablespoons fresh herbs such as dill, mint, and/or basil, chopped
Instructions
- Preheat your oven to 425 degrees F.
- Place cauliflower florets on a rimmed baking sheet. Drizzle with 2 tablespoons of the extra-virgin olive oil, and sprinkle with the oregano (1 teaspoon), garlic powder (1 teaspoon), and lemon zest. Toss together to coat each floret in the oil and seasoning (I used my hands for this).
- Roast at 425 degrees F for 25-30 minutes, tossing once halfway through to ensure even cooking, or until golden brown and softened.
- Transfer cauliflower to a plate or serving dish. Sprinkle with the crumbled feta (2 oz.), fresh herbs (2 tablespoons), squeeze on the lemon juice, and drizzle with the remaining olive oil (2 tablespoons). Serve.
Notes
- For frozen cauliflower florets, let them defrost slightly and pat dry before roasting to prevent sogginess.
- You can create a yogurt-based dressing with lemon juice, herbs, salt, pepper, and olive oil to drizzle over the cauliflower instead of feta.
- For a vegan version, use a dairy-free feta substitute or omit the cheese altogether.
- If handling a whole cauliflower for the first time, carefully cut it into florets before roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 13mg | 4% |
| Sodium | 493mg | 21% |
| Potassium | 467mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 86IU | 2% |
| Vitamin C | 74mg | 82% |
| Calcium | 114mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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