Roasted Cauliflower And Potatoes With Lemon And Feta Recipes

SPICED CHICKPEAS WITH CAULIFLOWER AND ROASTED LEMON

Steps:

• Position racks in the top and bottom thirds of oven and heat to 425 degrees. Bring a small pot of heavily salted water to a boil. Add lemon slices and simmer until softened, about 5 minutes. Drain, pat dry with a clean kitchen towel and cut slices into quarters.
• On a rimmed sheet pan, toss cauliflower, tomatoes and jalapeños with 1/4 cup oil and 1/2 teaspoon salt. Fold in lemon slices. Place pan on bottom rack of oven and roast, tossing every 10 minutes, until well-browned, about 35 to 45 minutes.
• In a small bowl, stir together 1/4 cup oil, cumin seeds, tomato paste, Tabasco, ground turmeric, cumin and coriander.
• On a separate rimmed sheet pan, toss together chickpeas, potatoes, spice-oil mixture and salt to taste. Top with rosemary sprigs. Roast on top rack until potatoes are golden, 30 to 40 minutes, tossing mixture halfway through. Remove pan and toss with more salt to taste.
• While everything is roasting, make the sauce: In a small bowl, whisk together yogurt, dill, basil, parsley, garlic, 1/2 teaspoon salt and a squeeze of lemon juice. Taste and add more salt or lemon if needed.
• To serve, toss roasted chickpeas and potatoes with cauliflower mixture. Drizzle with more oil, yogurt sauce and herbs.

BAKED-FETA POTATOES WITH LEMON

Steps:

• Preheat oven to 425°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
• Arrange potatoes and garlic cloves in a single layer in the prepared dish. Place feta in the center. Drizzle with oil and 1 tablespoon lemon juice. Sprinkle with 1 tablespoon oregano, salt and pepper. Roast until the potatoes are tender, 25 to 35 minutes.
• When cool enough to handle, squeeze the softened garlic cloves out of their skins and toss them with the potatoes and feta, making sure the feta coats the vegetables. Drizzle with the remaining 1 tablespoon lemon juice and more oil, if desired. Toss again. Serve sprinkled with the remaining 1 tablespoon oregano.

ROASTED CAULIFLOWER WITH FETA, ALMONDS AND OLIVES

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.

ROASTED CAULIFLOWER AND POTATOES WITH LEMON AND FETA

Steps:

• Preheat oven to 425 °.
• Place cauliflower and potatoes in a shallow baking dish large enough to accommodate as a single layer. Drizzle about 2 tblsp of olive oil over them. Sprinkle with smoked paprika, cumin, a couple of good pinches of salt and lemon pepper. Toss to coat evenly. Roast for about 20-25 minutes occasionally shaking and stirring to rotate potatoes and cauliflower throughout. When potatoes are fork tender and cauliflower is deep golden brown remove from the oven. While oven is still hot place 2 pita breads on oven rack and let toast until slightly crispy and charred. Meahwhile sprinkle lemon juice and cilantro and feta over the potatoes and cauliflower and toss together.
• Serve with toasted pita and a dollop of hummus on the side.