Best 3 Roasted Cauliflower With Feta Almonds And Olives Recipes

Embark on a culinary adventure with our tantalizing Roasted Cauliflower with Feta, Almonds, and Olives recipe. This delectable dish is a symphony of flavors and textures, featuring tender roasted cauliflower florets generously coated in a flavorful marinade of olive oil, garlic, lemon juice, and a hint of paprika. The cauliflower is then roasted to perfection, achieving a slightly charred exterior and a tender, succulent interior.

Accompanying the roasted cauliflower is a delectable medley of feta cheese, toasted almonds, and briny olives. Crumbled feta cheese adds a creamy, tangy touch, while toasted almonds provide a delightful crunch and a nutty flavor. The olives, with their characteristic salty and savory notes, add a final layer of complexity to this harmonious dish.

Whether you're seeking a hearty side dish to complement your main course or a satisfying vegetarian entrée, this Roasted Cauliflower with Feta, Almonds, and Olives recipe is sure to impress. Its vibrant colors and enticing aromas will captivate your senses, while the explosion of flavors in every bite will leave you craving more. Prepare to tantalize your taste buds with this culinary masterpiece!

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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

Ingredients

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

ROASTED CAULIFLOWER WITH KALAMATA VINAIGRETTE

Roasted Cauliflower with Kalamata Vinaigrette image

Provided by Melissa Roberts

Categories Garlic Olive Side Roast Vegetarian Quick & Easy Dinner Cauliflower Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 (side dish) servings

Number Of Ingredients 5

Ingredients

1 (2 1/2-to 3-pounds) head cauliflower
1/4 cup extra-virgin olive oil, divided
1 small garlic clove
1 to 2 tablespoons fresh lemon juice (to taste)
1/4 cup pitted Kalamata olives, finely chopped

Steps:

Preheat oven to 450°F with rack in lower third.
Cut cauliflower lengthwise into 3/4-inch-thick slices. Put in a large 4-sided sheet pan and toss with 2 tablespoon oil and 1/2 teaspoon each of salt and pepper. Roast, turning once or twice, until golden and just tender, about 25 minutes.
While cauliflower roasts, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice, remaining 2 tablespoons oil, olives, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Serve cauliflower drizzled with Kalamata vinaigrette.

SPICED ROASTED CAULIFLOWER WITH FETA AND GARLIC

Spiced Roasted Cauliflower With Feta and Garlic image

Cauliflower undergoes a few stages of cooking in this recipe, and, for a deep brown and ridiculous flavor, it's important to see it through all of them. It will be cooked through about halfway through roasting, but to transform it from pale and tender to crisp and golden brown, it must continue roasting at very high heat. Make sure to keep the smaller bits that fall away as you prepare and slice the cauliflower. They'll get the most golden and crunchy, almost like little cauliflower bread crumbs.

Provided by Alison Roman

Categories weekday, vegetables, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 small head cauliflower
6 garlic cloves, smashed
3 tablespoons olive oil, plus more for serving
2 teaspoons fennel or cumin seed
1 teaspoon ground turmeric
Pinch of red-pepper flakes
Kosher salt and ground pepper
1 ounce feta cheese, sliced or crumbled
¼ cup parsley, tender leaves and stems, coarsely chopped
¼ cup cilantro, mint or dill, tender leaves and stems, coarsely chopped

Steps:

Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 220 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Choosing the right cauliflower: Look for a cauliflower head that is compact and heavy for its size, with tightly packed florets. Avoid heads with brown spots or blemishes.
Roasting the cauliflower: Preheat the oven to 425°F (220°C) to ensure even roasting. Toss the cauliflower florets with olive oil, salt, and pepper before roasting to enhance their flavor.
Adding flavor: To add extra depth of flavor to the roasted cauliflower, consider incorporating herbs like rosemary or thyme, or spices like cumin or paprika, into the roasting process.
Cooking the quinoa: Rinse the quinoa thoroughly before cooking to remove any bitterness. Use a ratio of 1 cup quinoa to 2 cups water or broth for perfect cooking.
Assembling the dish: Allow the roasted cauliflower and quinoa to cool slightly before assembling the dish. Layer the cauliflower, quinoa, feta cheese, almonds, and olives in a serving bowl or on individual plates.

Conclusion:

Roasted cauliflower with feta, almonds, and olives is a delicious and versatile dish that can be enjoyed as a main course or a side. The combination of roasted cauliflower's nutty flavor, creamy feta cheese, crunchy almonds, and briny olives creates a delightful symphony of flavors and textures. This dish is not only a culinary delight but also a healthy choice, packed with essential nutrients and antioxidants. Its vibrant colors and appealing presentation make it a perfect dish for any occasion, whether it's a casual family dinner or an elegant gathering.