Go Back
Print
roasted cauliflower with feta and olives

Mediterranean Roasted Cauliflower with Feta and Olives

Colorful roasted cauliflower is tossed with olives, feta cheese, and pine nuts for a pretty side dish or a hearty vegetarian main course.

Course Main Dish/Side Dish
Cuisine American
Keyword cauliflower, feta cheese, kalamata olives
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 3 small heads cauliflower, ideally in multiple colors (purple, green, gold)
  • 6 cloves garlic
  • 1/4 cup extra virgin olive oil
  • 1 cup pitted kalamata olives
  • 4 ounces feta cheese, cut into small cubes
  • 1/4 cup lightly toasted pine nuts
  • 1/4 cup fresh mint leaves, chopped
  • juice of 1/2 lemon
  • salt and pepper to taste

Instructions

  1. Prepare the cauliflower: Rinse each head and remove the woody stems. Break the cauliflower into bite-sized florets. Arrange evenly on a large baking sheet. Add the (whole) garlic cloves to the baking sheet. Drizzle with extra virgin olive oil. Roast at 400 degrees F. for 30 minutes. Check the cauliflower at the halfway point; remove any small florets that are getting too brown, or turn over larger pieces so they cook evenly.

  2. Remove the baking sheet from the oven and add feta cheese and olives. Roast for an additional 3 to 5 minutes, or until the feta cheese gets soft and warm.

  3. Remove baking sheet from the oven. Transfer the cauliflower mixture into a large bowl or serving tray. Top with toasted pine nuts and fresh mint, and drizzle with olive oil. Add salt and pepper to taste. Serve immediately if you want it warm. It may also be served at room temperature.