Roasted Cauliflower With Feta Almonds And Olives Food

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ROASTED CAULIFLOWER WITH FETA, ALMONDS AND OLIVES



Roasted Cauliflower With Feta, Almonds and Olives image

Roasted cauliflower is a pure delight, but tossing it with feta, toasted almonds and olives makes it even better. The additions come together while the cauliflower roasts, allowing you to assemble this side in no time. If almonds aren't available, walnuts or hazelnuts are good substitutions. This dish works well served warm, but it's equally good at room temperature if you want to make it ahead. Serve with grilled pork chops or pan-seared chicken thighs with lemon and herbs, or fold it into cooked grains, such farro or rice, for a hearty grain salad.

Provided by Colu Henry

Categories     weeknight, vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 medium head of cauliflower (about 2 1/2 pounds), cut into florets
3 tablespoons olive oil
Kosher salt and black pepper
Pinch of red-pepper flakes (optional)
1/4 cup roughly chopped almonds
1/3 heaping cup/about 2 ounces crumbled feta
1/2 cup pitted and roughly chopped green olives
2 tablespoons finely chopped Italian parsley
1/2 lemon, to taste
Flaky salt (optional)

Steps:

  • Heat the oven to 425 degrees. In a large bowl, toss the cauliflower with the olive oil. Season well with the salt, pepper and red-pepper flakes, if using, and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 25 to 30 minutes, tossing halfway through to ensure even browning.
  • Meanwhile, toast the almonds in a skillet over medium-low heat, stirring frequently to ensure they don't burn, about 4 to 5 minutes. Remove from heat and set aside.
  • Once the cauliflower is roasted, toss it in a large bowl with the feta cheese, olives, half the almonds and 1 tablespoon parsley until combined. Top with remaining almonds and parsley, and lemon. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 15 grams, Carbohydrate 19 grams, Fat 21 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 795 milligrams, Sugar 7 grams, TransFat 0 grams

MEDITERRANEAN ROASTED CAULIFLOWER WITH OLIVES



Mediterranean Roasted Cauliflower with Olives image

This cauliflower medley is a great way to perk up your menu. It can be served warm as a side dish, or at room temperature and tossed with romaine lettuce as a salad. Warming the herbs and garlic in the oil prior to tossing with the veggies helps their flavor bloom. When ready to serve, drizzle on as much or as little balsamic vinegar as you like.

Provided by Bibi

Time 40m

Yield 4

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 teaspoon fresh minced garlic
½ teaspoon dried Italian herb seasoning
salt and ground black pepper to taste
2 cups cauliflower, cut into 1-inch florets
1 cup red onions, cut into 1-inch cubes
1 large red bell pepper, seeded and cut into 1-inch squares
2 ounces sliced black olives
1 tablespoon balsamic vinegar, or to taste
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with foil or parchment paper.
  • Combine olive oil, garlic, Italian seasoning, salt, and freshly ground pepper in a small, microwave-safe bowl. Microwave on High for 20 to 30 seconds. Watch carefully, and remove from the microwave when the oil bubbles. Set aside.
  • Combine cauliflower florets, red onion, and red bell pepper in a large bowl. Pour in the olive oil mixture and stir until all the vegetables are coated. Spread out vegetables on the prepared baking sheet in a single layer.
  • Roast in the preheated oven until vegetables reach the desired doneness, 20 to 25 minutes. Broil if you like additional color, carefully watching that the vegetables do not burn, 1 to 2 minutes.
  • Sprinkle sliced olives over the vegetables and drizzle with balsamic vinegar. Garnish with fresh parsley. Serve warm.

Nutrition Facts : Calories 123.2 calories, Carbohydrate 10.9 g, Fat 8.5 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 142 mg, Sugar 5.2 g

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