Turn an ordinary meal into an extraordinary one with this roasted Greek cauliflower. It's as easy as building nachos - Greek cauliflower style!
Why you will love this
Cauliflower is an underrated vegetable. It just doesn't get the love it deserves. But, the secret to fabulous cauliflower is roasting it. It brings out a delicious mild, nutty taste that pairs well with so many other flavors.
Seasonings, cheese, and other toppings turn a pan of roasted cauliflower into a spectacular side dish with
Think of this as cauliflower nachos. Caramelized florets are topped with savory and briny garnishes... sometimes I just can't help but dig in with my fingers!
Turn cauliflower into tacos with these Chipotle Cauliflower Tacos or try a delicious bold salad with this Buffalo Cauliflower Salad.
Ingredients
- Cauliflower - Look for bright white heads that are compact and feel heavy. The leaves should be fresh and green, not wilted or browning.
- Hummus - Any variety can be used - I particularly love lemon hummus. Store-bought adds ease and convenience but homemade works great too.
- Feta cheese - I always recommend buying a block of feta and crumbling it when ready to use. The blocks stay fresher and retain more moisture. Greek sheep's milk feta is my favorite.
- Pickled red onions - A simple brine of red wine vinegar, sugar and water transforms red onions into an incredible garnish. Add to salads, sandwiches, tacos, nachos, and more.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Preheat the oven to 425 degrees.
- In a mixing bowl, toss the cauliflower florets with oil and seasonings.
- Spread on a parchment-lined baking sheet. Bake for 20-25 minutes until caramelized and tender.
- Top with feta cheese and bake for another 5 minutes.
- Top with olives, cucumbers, onions, dollops of hummus, and a drizzle of olive oil.
Serving ideas
FAQs
For the best results, roast the cauliflower right before serving. The pickled onions can be made several days in advance.
No, cauliflower does not need to be boiled before roasting. This can cause it to become water-logged, thus resulting in mushy cauliflower.
Crowding the baking sheet can cause the cauliflower to steam instead of roasting. Spread the cauliflower in an even layer, leaving space between the florets so they can caramelize around the edges.
Essential tools
Buy Now →
Buy Now →
Buy Now →
Buy Now →
Buy Now →
Recommended
Craving more?
Subscribe to My Casual Pantry to get the latest recipes and ideas sent directly to your inbox.
Roasted Greek Cauliflower
Ingredients
Cauliflower
- 1 head cauliflower (cut into florets)
- 1 tablespoon olive oil (or similar)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon dried dill
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Toppings
- 2-3 ounces feta cheese (crumbled)
- ¼ cup sliced cucumbers
- ¼ cup Kalamata olives (sliced in half)
- ¼ cup pickled red onions (see below)
- ¼ cup lemon hummus (or any variety)
- freshly ground black pepper (for seasoning)
- olive oil (for drizzling)
Pickled red onions
- ½ large red onion (sliced thin and separated into rings)
- ½ cup red wine vinegar
- ½ cup water
- ¼ cup granulated sugar
- ½ teaspoon salt
Instructions
- Preheat the oven to 425 degrees.
- Add the cauliflower florets to a mixing bowl. Add one tablespoon of oil and toss to coat. Add the seasonings and toss to evenly coat.
- Spread the cauliflower on a parchment-lined baking sheet. Bake for 20-25 minutes until the cauliflower is caramelized and tender. Top with feta and bake for another 5 minutes.
- Top with cucumbers, olives, pickled red onions, and dollops of hummus. Season with freshly cracked black pepper and a drizzle of olive oil.
Pickled red onions
- Add the sliced onions to a glass jar or container.
- In a small saucepan, combine the vinegar, water, sugar, and salt. Heat to dissolve the sugar.
- Pour the mixture over the onions. Cover and refrigerate for at least 2 hours.
- Store in the refrigerator for up to 2 weeks. Add to salads, sandwiches, nachos, tacos, and more.
Notes
- For the best results, roast the cauliflower right before serving. The pickled onions can be made several days in advance.
- Cauliflower does not need to be boiled before roasting. This can cause it to become water logged, thus resulting in mushy cauliflower.
- Spread the cauliflower in an even layer, leaving space between the florets so they can caramelize around the edges. Crowding the baking sheet can cause the cauliflower to steam instead of roasting.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
Leave a Comment and a Rating