Equipment
* optional
Ingredients
Roasted Cauliflower
- 1 cauliflower, cut into florets
- 45 ml olive oil
- 3 g kosher salt
- 1 g black pepper, freshly ground
- 1 g dried oregano
Toppings & Assembly
- 100 g feta cheese, crumbled
- 60 g kalamata olives, pitted and sliced
- 40 g sliced almonds, raw
- 5 g fresh parsley, chopped
- 15 ml lemon juice
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 299 kcal
- Protein
- 10 g
- Carbohydrates
- 16 g
- Fat
- 24 g
- Fiber
- 6 g
- Sugar
- 5 g
- Sodium
- 755 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 22 mg
- Potassium
- 707 mg
- Calcium
- 220 mg
- Iron
- 2.8 mg
- Magnesium
- 68 mg
- Phosphorus
- 185 mg
- Zinc
- 1.4 mg
- Vitamin A
- 39 mcg
- Vitamin C
- 112 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 2.1 mg
- Vitamin K
- 65 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.35 mg
- Niacin
- 1.4 mg
- Folate
- 140 mcg
- Water
- 238 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 220°C/425°F. High heat is essential for caramelization.
In a large bowl, toss the cauliflower florets with olive oil, kosher salt, black pepper, and dried oregano until evenly coated.
Spread the cauliflower in a single layer on a rimmed baking sheet. Ensure there is space between florets to avoid steaming.
While the cauliflower roasts, heat a small dry skillet over medium heat. Add the sliced almonds and toast, stirring constantly, until golden and fragrant (about 3-4 minutes). Remove from heat immediately.
Roast the cauliflower for 20-25 minutes total, tossing halfway through, until tender and charred at the edges.
Transfer the hot roasted cauliflower to a serving dish. Immediately toss with the crumbled feta, sliced olives, toasted almonds, fresh parsley, and lemon juice.
Chef's Notes
- Cut the cauliflower florets into similar sizes (about 3-4cm) to ensure even cooking.
- For an extra depth of flavor, add a pinch of red chili flakes or lemon zest during the final toss.
- If you prefer a warm salad texture, allow the cauliflower to cool for 5 minutes before tossing with the feta to keep the cheese more distinct.
Storage
Refrigerator: 3 days — Store in an airtight container. Texture will soften upon reheating.
Reheating: Reheat in a 180°C/350°F oven for 5-10 minutes to restore crispness, or microwave briefly if texture is less important.
Troubleshooting
Cauliflower is mushy and pale instead of crispy
Cause: Overcrowding the baking sheet caused the vegetables to steam instead of roast
Fix: Spread onto a second tray and return to oven on convection/fan mode for 5 minutes
Prevention: Ensure florets are in a single layer with air gaps between them; use two trays if needed
Almonds are burnt
Cause: Left unattended in the hot pan or oven
Fix: Discard and re-toast a new batch; burnt nuts are unfixably bitter
Prevention: Watch nuts constantly while toasting; they go from raw to burnt in seconds
Cultural Context
This dish draws heavily from Eastern Mediterranean and Levantine cuisine, where the combination of salty cheese (feta/halloumi), rich olive oil, and bright citrus is a staple. Roasting vegetables to bring out their natural sweetness before pairing them with briny elements is a classic technique found in Greek and Turkish tables.
