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top down shot of roasted cauliflower on white plate.

Roasted Greek Cauliflower

Author: Abbey McDermott
Turn an ordinary meal into an extraordinary one with this roasted Greek cauliflower. It's as easy as building nachos - Greek cauliflower style!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American, Greek
Servings 4
Calories 152 kcal

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 Kosher 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 Kosher 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

  1. For the best results, roast the cauliflower right before serving. The pickled onions can be made several days in advance.
  2.  Cauliflower does not need to be boiled before roasting. This can cause it to become water logged, thus resulting in mushy cauliflower.
  3.  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

Calories: 152kcal | Carbohydrates: 13g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 13mg | Sodium: 396mg | Potassium: 502mg | Fiber: 4g | Sugar: 5g | Vitamin A: 119IU | Vitamin C: 70mg | Calcium: 117mg | Iron: 1mg

Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.

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