4.6 from 14 votes
Whole Roasted Cauliflower
This Whole Roasted Cauliflower gets even better because it has a super addictive Garlic Feta Labneh Sauce that gets drizzled on top. The sauce then soaks into the cauliflower and the rest is pretty much history.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
4
people
Calories:
363 kcal
Course:
Side Dish
Cuisine:
Mediterranean
Ingredients
For the Cauliflower
- 1 cauliflower please keep the stems and leaves on, they get delicious when crispy and golden, head
- olive oil
- kosher salt to taste
For the Garlic Feta Labneh
- 1 cup labneh store bought
- kosher salt to taste
- 2-3 cloves garlic
- ½ cup feta cheese
For the Lemon Vinaigrette
- 1 shallot diced
- 1 tablespoon red wine vinegar
- 1 Meyer lemon whole
- ½ cup olive oil
- 2 tablespoons parsley chopped
- 2 tablespoons chives chopped
- black pepper Kosher salt and freshly cracked, to taste
- salt Kosher salt and freshly cracked, to taste
- chives to garnish
- parsley to garnish
Instructions
For the Garlic Feta Labneh
- Combine all ingredients together in a bowl and stir to combine the feta. Season with salt as needed.
Cup of Yum
For the Vinaigrette
- Combine the shallot, vinegar and a pinch of salt and let sit for 15 minutes. Cut the lemon into 8 wedges and remove all seeds. Then chop the lemon wedges into a fine dice, you’ll wind up with about ½ cup of chopped lemon. Add the chopped lemon to the shallot mixture and add the olive oil, herbs and salt and pepper to taste. (NOTE - if using the whole lemon peel freaks you out, zest the entire lemon and use that instead. But the peel of Meyer Lemons is very edible and very delish)
For the Cauliflower
- Preheat the oven to 450 degrees F. Fill a large pot with water and bring to a boil. Carefully place the cauliflower in the water and cover and let cook for 5-7 minutes until just barely fork tender on the outside. Remove the cauliflower and place on a sheet tray to dry for around 10 minutes. Drizzle with olive oil all over and season well with kosher salt. Transfer the baking sheet into the oven and let roast for 30-40 minutes until golden on the outside.
- Remove from the oven once golden and charred and place on a serving plate with a bed of labneh. Drizzle with vinaigrette and garnish with parsley and chives.
Notes
- Make sure to keep the stems and leaves on the cauliflower, they get delicious when crispy and golden
- Make sure to keep the stems and leaves on the cauliflower, they get delicious when crispy and golden
Nutrition Information
Calories
363kcal
(18%)
Carbohydrates
11g
(4%)
Protein
11g
(22%)
Fat
32g
(49%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
21g
(105%)
Trans Fat
0.003g
(0%)
Cholesterol
19mg
(6%)
Sodium
297mg
(12%)
Potassium
556mg
(12%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
315IU
(6%)
Vitamin C
74mg
(82%)
Calcium
189mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 363
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 11g | 4% |
| Protein | 11g | 22% |
| Fat | 32g | 49% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 19mg | 6% |
| Sodium | 297mg | 12% |
| Potassium | 556mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 74mg | 82% |
| Calcium | 189mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.