Roast Cauliflower And Feta Salad Recipes

SPICED ROASTED CAULIFLOWER WITH FETA AND GARLIC

Spiced Roasted Cauliflower With Feta and Garlic image

Cauliflower undergoes a few stages of cooking in this recipe, and, for a deep brown and ridiculous flavor, it's important to see it through all of them. It will be cooked through about halfway through roasting, but to transform it from pale and tender to crisp and golden brown, it must continue roasting at very high heat. Make sure to keep the smaller bits that fall away as you prepare and slice the cauliflower. They'll get the most golden and crunchy, almost like little cauliflower bread crumbs.

Provided by Alison Roman

Categories weekday, vegetables, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 small head cauliflower
6 garlic cloves, smashed
3 tablespoons olive oil, plus more for serving
2 teaspoons fennel or cumin seed
1 teaspoon ground turmeric
Pinch of red-pepper flakes
Kosher salt and ground pepper
1 ounce feta cheese, sliced or crumbled
¼ cup parsley, tender leaves and stems, coarsely chopped
¼ cup cilantro, mint or dill, tender leaves and stems, coarsely chopped

Steps:

Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 220 milligrams, Sugar 2 grams, TransFat 0 grams

ROASTED CAULIFLOWER SALAD RECIPE BY TASTY

Roasted Cauliflower Salad Recipe by Tasty image

Here's what you need: cauliflower, large carrots, ground cumin, paprika, kosher salt, black pepper, olive oil, medium red onion, fresh italian parsley, tahini, garlic, lemon juice, water, olive oil, kosher salt, pepper

Provided by Kiano Moju

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 medium head cauliflower, cut into florets
3 large carrots, cut into 1 inch (2.5 cm) pieces
1 tablespoon ground cumin
2 teaspoons paprika
kosher salt, to taste
black pepper, to taste
2 tablespoons olive oil
¼ medium red onion, thinly sliced
1 cup fresh italian parsley, roughly chopped
¼ cup tahini
1 clove garlic, grated
2 tablespoons lemon juice
¼ cup water
¼ cup olive oil
kosher salt, to taste
pepper, to taste

Steps:

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.
Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
Drizzle the salad with the dressing, then serve.
Enjoy!

Nutrition Facts : Calories 305 calories, Carbohydrate 17 grams, Fat 25 grams, Fiber 6 grams, Protein 6 grams, Sugar 5 grams

ROASTED CAULIFLOWER WITH FETA, ALMONDS AND OLIVES

Roasted Cauliflower With Feta, Almonds and Olives image

Roasted cauliflower is a pure delight, but tossing it with feta, toasted almonds and olives makes it even better. The additions come together while the cauliflower roasts, allowing you to assemble this side in no time. If almonds aren't available, walnuts or hazelnuts are good substitutions. This dish works well served warm, but it's equally good at room temperature if you want to make it ahead. Serve with grilled pork chops or pan-seared chicken thighs with lemon and herbs, or fold it into cooked grains, such farro or rice, for a hearty grain salad.

Provided by Colu Henry

Categories weeknight, vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 medium head of cauliflower (about 2 1/2 pounds), cut into florets
3 tablespoons olive oil
Kosher salt and black pepper
Pinch of red-pepper flakes (optional)
1/4 cup roughly chopped almonds
1/3 heaping cup/about 2 ounces crumbled feta
1/2 cup pitted and roughly chopped green olives
2 tablespoons finely chopped Italian parsley
1/2 lemon, to taste
Flaky salt (optional)

Steps:

Heat the oven to 425 degrees. 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.
Meanwhile, 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.
Once 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.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 15 grams, Carbohydrate 19 grams, Fat 21 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 795 milligrams, Sugar 7 grams, TransFat 0 grams

ROAST CAULIFLOWER AND FETA SALAD

Roast Cauliflower and Feta Salad image

A delightful salad that will compliment chicken or steak. Add to fresh cooked pasta and create a tasty vegetarian dish.

Provided by Pietro

Categories Cauliflower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
500 g cauliflower florets
sea salt
black pepper, cracked
1/4 cup pitted green olives
2 cups sourdough bread
50 g feta cheese
2 tablespoons Italian parsley
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon brown sugar
sea salt
black pepper, cracked

Steps:

Make the red wine dressing.
In a bowl, add olive oil, brown sugar, red wine vinegar, sea salt and pepper to taste. Whisk until combined and set aside.
Preheat oven to 180 degrees celsius.
Place cauliflower, oil, salt and pepper in a bowl and toss to coat.
Place in a baking dish and roast for 15 minutes.
Add torn sourdough bread to baking dish and roast for a further 10-12 minutes or until bread is golden and crunchy.
To serve, place cauliflower, bread, olives and parsley in a bowl. Crumble feta over the mixture.
Add red wine dressing and toss to combine.

Nutrition Facts : Calories 260.5, Fat 24.3, SaturatedFat 4.9, Cholesterol 11.1, Sodium 309.6, Carbohydrate 8.7, Fiber 3.5, Sugar 4.7, Protein 4.4

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