35 minutes
A savory and satisfying roasted cauliflower dish complemented by the flavors of feta cheese, almonds, and olives.
Cauliflower, cut into florets
0 oz
tablespoons
to taste
to taste
Red Pepper Flakes, optional
pinches
Almonds, roughly chopped
cups
Feta Cheese, crumbled
0 oz
Green Olives, pitted and chopped
cups
Italian Parsley, finely chopped
tablespoons
0 juice of
Flaky Sea Salt
optional
1. Preheat Oven and Season Cauliflower
Preheat your oven to 425°F (220°C). In a large bowl, toss the cauliflower florets with olive oil, salt, black pepper, and red-pepper flakes if using. Ensure each floret is well-coated. Transfer the cauliflower to a sheet pan in a single layer.
2. Roast Cauliflower
Roast in the preheated oven for 12 to 15 minutes, then toss the florets and roast for another 12 to 15 minutes until golden and crisp.
3. Toast Almonds
While the cauliflower is roasting, toast the almonds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 4 to 5 minutes.
4. Combine Roasted Cauliflower with Other Ingredients
Let the roasted cauliflower cool slightly, then toss it in a large bowl with the crumbled feta, chopped green olives, half of the toasted almonds, and a tablespoon of the chopped parsley.
5. Finish and Serve
Scatter the remaining almonds and parsley over the top, drizzle with lemon juice, and if desired, sprinkle with flaky sea salt. Serve the dish warm.
Make sure your oven is preheated to the correct temperature before you place the cauliflower in. A consistent high temperature (around 425°F or 220°C) will help achieve that beautifully crispy exterior.
Toast the almonds separately in a dry pan until they are golden and aromatic before adding them. This ensures they bring a toasty, nutty flavor and retain their crunch.
Ensure the cauliflower florets are cut to a similar size for even cooking. This prevents some pieces from becoming overcooked while others remain underdone.
Salt the cauliflower liberally before roasting. Salt draws out moisture, aiding in caramelization and flavor development.
Before you coat the cauliflower in oil, ensure it’s thoroughly dried. Any excess moisture can hinder caramelization, leading to steaming rather than roasting.
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