Roasting transforms cauliflower into something wonderfully sweet and caramelized while preserving its impressive nutritional value. As a member of the cruciferous vegetable family, cauliflower provides fiber, vitamin C, and naturally occurring plant compounds that support overall health. Paired with protein-rich sheep's milk feta, heart-healthy extra virgin olive oil, and crunchy almonds that contribute healthy fats and vitamin E, this simple dish is both deeply satisfying and beautifully nourishing.
TIME30m
SERVES8 People
INGREDIENTS
- 1 large head cauliflower, cut into florets
- 2 tablespoons extra virgin olive oil
- Salt
- Fresh ground pepper FOR WHIPPED FETA
- 8 ounces sheep's milk feta
- ¼ cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh picked thyme FINISH
- ⅓ cup sliced almonds, toasted
SHOPPING LIST
- 1 large head cauliflower
- extra virgin olive oil
- Salt
- Fresh ground pepper
- 8 ounces sheep's milk feta
- plain Greek yogurt
- 1 lemon
- 1 bunch thyme
- sliced almonds
EQUIPMENT
Baking sheet with parchment
STEP 1
Preheat the oven to 425°F.
STEP 2
Toss the cauliflower with olive oil, salt, and pepper. Spread onto a baking sheet and roast for 25–30 minutes, stirring once, until golden brown and tender.
STEP 3
While the cauliflower roasts, blend the feta, yogurt, and lemon juice in a food processor until smooth and creamy.
STEP 4
Spread the whipped feta onto a serving platter. Top with the warm roasted cauliflower and finish with the toasted almonds.
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