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EFK Mediterranean Roasted Cauliflower

High-heat roasted cauliflower with garlic, lemon, warm Mediterranean spices, herbs, feta, and optional toasted pine nuts.

Ingredients

2 medium-large heads cauliflower, cut into bite-size florets

1/4 cup extra-virgin olive oil

4 garlic cloves, minced

2 tsp dried oregano

1 tsp ground cumin

1/2 tsp smoked paprika

1 1/2 tsp kosher salt

1/2 tsp black pepper

Zest and juice of 1 lemon

1/3 cup chopped flat-leaf parsley

1/2 cup crumbled feta

1/4 cup toasted pine nuts, optional

Directions

1. Heat the oven to 425°F. Place two rimmed sheet pans in the oven while it heats.

2. Toss the cauliflower with olive oil, garlic, oregano, cumin, smoked paprika, salt, pepper, and lemon zest.

3. Spread in a single layer on the hot pans. Roast 25–30 minutes, turning once, until deeply browned at the edges and tender but not mushy.

4. Toss with lemon juice and parsley. Finish with feta and, if using, pine nuts. Serve hot or warm.

1. Heat the oven to 425°F. Place two rimmed sheet pans in the oven while it heats. 2. Toss the cauliflower with olive oil, garlic, oregano, cumin, smoked paprika, salt, pepper, and lemon zest. 3. Spread in a single layer on the hot pans. Roast 25–30 minutes, turning once, until deeply browned at the edges and tender but not mushy. 4. Toss with lemon juice and parsley. Finish with feta and, if using, pine nuts. Serve hot or warm.