Description
1 medium head cauliflower, cut into florets
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 cup dried cranberries
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
Lemon Vinaigrette:
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey or maple syrup
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
Directions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss the cauliflower florets with olive oil, salt, pepper, garlic powder, and smoked paprika. Spread evenly on the baking sheet.
Roast for 20-25 minutes, tossing halfway through, until the cauliflower is golden and tender.
While the cauliflower is roasting, whisk together all the vinaigrette in a small bowl until well combined.
Remove the cauliflower from the oven and transfer to a serving dish. Sprinkle with dried cranberries, crumbled feta, and fresh parsley.
Drizzle the lemon vinaigrette over the roasted cauliflower and toss gently to combine.
Serve warm and enjoy!
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Kcal: 180 per serving | Servings: 4
Step-by-Step Guide
1. Prep the Cauliflower: Wash and thoroughly dry one medium head of cauliflower. Cut it into evenly sized florets, about 1 to 1.5 inches, for consistent roasting.
2. Season & Coat: In a large mixing bowl, combine the florets with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp smoked paprika. Toss until every floret is evenly coated.
3. Roast: Arrange florets in a single layer on a parchment-lined baking sheet. Roast at 400°F (200°C) for 20-25 minutes, flipping halfway through, until edges are caramelized and crisp.
4. Make the Vinaigrette: While the cauliflower roasts, whisk 2 tbsp olive oil, 1 tbsp fresh lemon juice, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl until emulsified.
5. Assemble: Transfer the hot roasted cauliflower to a serving platter. Immediately sprinkle with 1/4 cup dried cranberries, 1/4 cup crumbled feta, and 2 tbsp fresh parsley.
6. Dress & Serve: Drizzle the lemon vinaigrette over the top and toss gently to combine. Serve while warm.
Serving Suggestions
This versatile dish can be served in multiple ways. As a warm side, pair it with grilled chicken, salmon, or a herb-roasted chicken. For a hearty vegetarian meal, serve it over a bed of quinoa, farro, or mixed greens to create a satisfying salad. It also makes an excellent holiday or potluck dish, adding vibrant color and flavor to any table. Consider adding toasted nuts like walnuts or pecans for extra crunch.
How-to Summary
Cut cauliflower into florets, toss with oil and spices, and roast at 400°F until golden. Whisk together a simple lemon-honey vinaigrette. Combine the hot cauliflower with cranberries, feta, and parsley, then drizzle with the vinaigrette before serving.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, you can roast the cauliflower and make the vinaigrette up to a day in advance. Store separately in the fridge. Reheat the cauliflower slightly before assembling with fresh toppings and dressing.
What can I use instead of feta cheese? Goat cheese or crumbled queso fresco are excellent substitutes. For a dairy-free version, use nutritional yeast or a vegan feta alternative.
How do I prevent soggy cauliflower? The key is to ensure the florets are completely dry before tossing with oil and to avoid overcrowding the baking sheet, which steams rather than roasts.
Can I use frozen cauliflower? It’s not recommended. Frozen cauliflower releases too much water during roasting, preventing proper caramelization and leading to a mushy texture.
Is there a substitute for dried cranberries? Absolutely. Chopped dried apricots, cherries, or even golden raisins would work well to provide a sweet, chewy contrast.
Common Mistakes to Avoid
Avoid cutting florets too small, as they can burn easily. Do not skip the step of flipping the cauliflower halfway through roasting for even browning. Ensure your vinaigrette is well-whisked into an emulsion before dressing; a separated dressing won’t coat evenly. Finally, add the feta and parsley after roasting to preserve their texture and fresh flavor.
Conclusion
This Roasted Cauliflower with Cranberries and Feta is a simple yet elegant dish that transforms a humble vegetable into a standout side or main. The combination of savory, sweet, and tangy flavors, along with varied textures, is sure to please. With minimal prep and common ingredients, it’s a reliable recipe for both weeknight dinners and special occasions. Give it a try and enjoy the delicious results.