Roasted Cauliflower With Whipped Feta Recipes

ROASTED CAULIFLOWER AND WHIPPED FETA

Steps:

• Preheat your oven to 400 degrees F (200 degrees C) and line a rimmed baking sheet with parchment paper.
• Combine the Cauliflower (1 head), Olive Oil (3 tablespoon), Za'atar (1 1/2 teaspoon), Paprika (1 teaspoon), Ground Cumin (1/2 teaspoon), Sea Salt (to taste), and Freshly Ground Black Pepper (to taste) in a large bowl and toss to coat evenly.
• Transfer the cauliflower onto the baking sheet and spread the florets into an even layer. Roast for 15 minutes.
• Remove the baking sheet and toss the cauliflower to ensure even cooking. Return to the oven for 30 minutes more, or until the cauliflower is browned all over.
• While your cauliflower is roasting, whip your feta. Grab your stand mixer or mix by hand with a whisk, and add your Feta Cheese (8 ounce), Garlic (1 clove), and a splash of your Olive Oil (1 teaspoon). Mix until smooth and combined. Then, season with your Sea Salt (to taste) and Freshly Ground Black Pepper (to taste), and top with Fresh Dill (to taste).
• Serve cauliflower florets with whipped feta, and enjoy!

CUMIN-ROASTED CAULIFLOWER WITH WHIPPED FETA

Steps:

• Preheat oven to 425ºF
• Place cauliflower on a sheet tray and drizzle with oil. Sprinkle on cumin, salt and pepper and toss until evenly coated with oil and seasoning. Spread out in an even layer and roast in the middle rack of the oven, turning once, until tender and brown, about 20-25 minutes

SPICED ROASTED CAULIFLOWER WITH FETA AND GARLIC

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.

ROASTED CAULIFLOWER WITH WHIPPED FETA

Steps:

• Preheat the oven to 400 degrees.
• Cut the stem of the cauliflower off so the top can sit flush with the bottom of a casserole dish. Remove any green leaves.
• Drizzle with 2 tablespoons olive oil and sprinkle with salt.
• Bake for 60-70 minutes until tender.
• While the cauliflower cooks, prepare the whipped feta.
• Add the feta and cream cheese to a food processor and blend until chunky.
• While the food processor is running on low, add the remaining 4 tablespoons of olive oil, 1 tablespoon at a time until the mixture is smooth.
• Transfer to a shallow dish and drizzle with additional olive oil.
• Sprinkle with red pepper flakes, salt, and pepper.
• Once the cauliflower is done roasting, let cool slightly.
• Carefully slice into quarters and divide onto plates or cut into smaller pieces to serve to a group.
• When serving, dip the cauliflower into the whipped feta.

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.

WHOLE ROASTED CAULIFLOWER WITH WHIPPED GOAT CHEESE

Steps:

• For roasted cauliflower:
• Preheat oven to 475°F. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.
• Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.
• For whipped goat cheese and assembly:
• While cauliflower is roasting, blend goat cheese, cream cheese, feta, cream, and 2 tablespoons oil in a food processor until smooth; season with sea salt. Transfer whipped goat cheese to a serving bowl and drizzle with oil.
• Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.
• DO AHEAD: Whipped goat cheese can be made 1 day ahead. Cover; chill.