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)
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.
