Roasted Cauliflower with Feta, Almonds and Olives

Name: Roasted Cauliflower with Feta, Almonds and Olives
Prep time: 10 min
Total time: 35 min
Yield: 4 Serving
Ingredients: 1 medium head of cauliflower (about 2u00bd pounds), cut into florets; 3 tablespoons olive oil; Kosher salt and black pepper; Pinch of red-pepper flakes (optional); u00bc cup almonds, roughly chopped; u2153 heaping cup crumbled feta; u00bd cup green olives, pitted and roughly chopped; 2 tablespoons Italian parsley, finely chopped; u00bd lemon, to taste; Flaky salt (optional)

By Leslie Blythe Side dish, Vegetarian Roasting

November 8, 2018

This Roasted Cauliflower with Feta, Almonds and Olives is so easy and delicious. While the cauliflower roasts, you assemble the rest of the ingredients in no time. If almonds aren't available, walnuts or hazelnuts are good substitutions. I actually used blue cheese because I was out of feta. You can serve this dish warm, but it's equally good at room temperature if you want to make it ahead.

Prep: 10 mins
Cook: 25 mins
Yields: 4 Serving

Ingredients

1 medium head of cauliflower (about 2½ pounds), cut into florets

3 tablespoons olive oil

Kosher salt and black pepper

Pinch of red-pepper flakes (optional)

¼ cup almonds, roughly chopped

⅓ heaping cup crumbled feta

½ cup green olives, pitted and roughly chopped

2 tablespoons Italian parsley, finely chopped

½ lemon, to taste

Flaky salt (optional)

Directions

1Heat the oven to 425° F. In a large bowl, toss the cauliflower with the olive oil. Season well with the salt, pepper and red-pepper flakes, if using, and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 25 to 30 minutes, tossing halfway through to ensure even browning.

2Meanwhile, toast the almonds in a skillet over medium-low heat, stirring frequently to ensure they don’t burn, about 4 to 5 minutes. Remove from heat and set aside.

3Once the cauliflower is roasted, toss it in a large bowl with the feta cheese, olives, half the almonds and 1 tablespoon parsley until combined. Top with remaining almonds and parsley, and lemon. Season with flaky salt, if desired.

Recipe by Colu Henry, The New York Times

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