Cauliflower with Tomato Feta
Transform your weeknight dinners with this vibrant and flavor-packed Cauliflower with Tomato Feta recipe! Perfectly roasted cauliflower florets are tossed in a rich medley of plump, sautéed cherry tomatoes, fragrant garlic, and a hint of oregano, creating a dish that’s as enticing as it is wholesome. Finished with a generous sprinkle of creamy, tangy feta cheese and fresh parsley, this Mediterranean-inspired side or light main course is a feast for the senses. With just 15 minutes of prep and a single pan of roasted goodness, it’s a quick and easy recipe that brings bold flavors to your table. Perfect for pairing with grilled meats or serving alongside crusty bread for a hearty vegetarian meal, this dish is sure to delight. Find out how to master this simple, oven-roasted delight today!
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Recipe Information
Ingredients
- 1 head (medium, about 1.5 lbs) cauliflower
- 2 cups cherry tomatoes
- 1 cup (crumbled) feta cheese
- 3 tablespoons olive oil
- 3 cloves (minced) garlic cloves
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (freshly ground, or to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Preheat your oven to 425°F (220°C).
Prepare the cauliflower by removing the outer leaves and cutting the cauliflower into bite-sized florets.
Spread the cauliflower florets on a large baking sheet.
Drizzle 2 tablespoons of olive oil over the florets, and season with half the salt and black pepper. Toss to coat evenly.
Roast the cauliflower in the preheated oven for 20 minutes, stirring halfway through, until it starts turning golden brown.
While the cauliflower is roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
Add the minced garlic to the skillet and sauté for about 1 minute until fragrant. Be careful not to let it burn.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they soften and begin to release their juices.
Stir in the dried oregano, lemon juice, and remaining salt and black pepper. Cook for another 1-2 minutes, then remove from heat.
Once the cauliflower is done roasting, transfer it to a serving platter or shallow dish.
Spoon the tomato mixture over the roasted cauliflower.
Sprinkle the crumbled feta cheese over the top and garnish with chopped fresh parsley.
Serve warm as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
1031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 134 mg | 44% | |
| Sodium | 5130 mg | 223% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 21.7 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 975 mg | 75% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3054 mg | 65% | |
*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.
