Cauliflower Baked with Tomatoes and Feta
Transform simple ingredients into a Mediterranean masterpiece with this recipe for Cauliflower Baked with Tomatoes and Feta! Perfectly roasted cauliflower florets and juicy cherry tomatoes are infused with the warmth of paprika and oregano, then topped with creamy, golden-browned feta for an irresistibly savory finish. A drizzle of olive oil and a sprinkle of garlic elevate this dish with rich, aromatic depth, while the optional garnish of fresh parsley adds a pop of color and freshness. Ready in under an hour, this easy, vegetarian side or light main is as nutritious as it is delicious. Whether you're meal-prepping or entertaining, this flavorful bake pairs beautifully with crusty bread or a crisp green salad. Ideal for fans of roasted vegetables, Mediterranean cuisine, or one-pan recipes, this dish is a surefire crowd-pleaser.
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Recipe Information
Ingredients
- 1 head (approximately 1.5 lbs) Cauliflower
- 2 cups Cherry tomatoes
- 1 cup, crumbled Feta cheese
- 3 tablespoons Olive oil
- 2 Garlic cloves
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons, chopped Parsley (optional)
Instructions
Preheat the oven to 400°F (200°C).
Prepare the cauliflower by removing the outer leaves and cutting it into bite-sized florets. Rinse and set aside to dry.
In a large mixing bowl, combine the cauliflower florets with 2 tablespoons of olive oil, dried oregano, paprika, salt, and black pepper. Toss until all the florets are evenly coated with the spices.
Spread the seasoned cauliflower in a single layer on a large baking dish or sheet pan.
Add the cherry tomatoes to the dish, scattering them around the cauliflower.
Thinly slice the garlic cloves and sprinkle them over the cauliflower and tomatoes.
Drizzle the remaining 1 tablespoon of olive oil over the entire dish.
Place the dish in the preheated oven and bake for 30 minutes, stirring once halfway through to ensure even cooking.
After 30 minutes, remove the dish from the oven and evenly sprinkle the crumbled feta cheese over the vegetables.
Return the dish to the oven and bake for an additional 10 minutes, or until the feta is warm and slightly browned.
Once baked, remove from the oven and let it cool slightly before serving.
Optional: Garnish with freshly chopped parsley before serving for an added touch of color and flavor.
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 134 mg | 44% | |
| Sodium | 3946 mg | 172% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 21.5 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 963 mg | 74% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3015 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
