Greek-Style Roasted Cauliflower With Herbs and Lemon

What kind of recipe is it?

Greek-Style Roasted Cauliflower is a vibrant and flavorful vegetarian dish that showcases the rich Mediterranean ingredients.

This recipe features cauliflower tossed with olive oil, lemon juice, garlic, and aromatic herbs such as oregano and thyme, making it a healthy and delicious option for any meal.

Its unique combination of crispy, roasted textures and zesty flavors appeals to health-conscious eaters, vegetarians, and anyone looking to incorporate more vegetables into their diet.

Perfect as a side dish or a main course, it’s a delightful way to elevate your culinary repertoire!

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Ingredients

Ingredient	Quantity
Cauliflower	1 medium head (about 1.5 lbs)
Olive Oil	3 tablespoons
Fresh Lemon Juice	2 tablespoons
Garlic	3 cloves, minced
Dried Oregano	1 teaspoon
Dried Thyme	1 teaspoon
Salt	1 teaspoon
Black Pepper	½ teaspoon
Feta Cheese (optional)	½ cup, crumbled
Fresh Parsley (optional)	¼ cup, chopped

Notes:

For the cauliflower, verify it’s fresh, with firm florets.
The olive oil should be extra virgin for the best flavor.
Adjust the spices according to personal preference.
If you require a vegan version, you can omit the feta cheese.

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Cooking Steps

Preheat the oven to 220 °C (425 °F). Position the oven rack in the middle.
Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
Cut the cauliflower into even-sized florets, approximately 5 cm (2 inches) in size, ensuring that they’re uniform for even cooking.
In a large mixing bowl, combine 3 tablespoons of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 3 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of salt, and ½ teaspoon of black pepper. Whisk until well combined.
Add the cauliflower florets to the bowl with the oil mixture. Toss the florets thoroughly to coat them evenly with the seasoning mix, ensuring all pieces are well covered.
Spread the cauliflower evenly on the prepared baking sheet in a single layer, avoiding overcrowding to promote even roasting.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the florets are golden brown and tender, with a slightly crisp exterior. Look for a deep golden color and a fragrant aroma.
If using, remove the baking sheet from the oven and sprinkle ½ cup of crumbled feta cheese over the hot cauliflower. Return it to the oven for an additional 5 minutes until the cheese is slightly melted.
Once cooked, remove from the oven and allow to cool for a few minutes.
Optionally, sprinkle ¼ cup of chopped fresh parsley before serving for added flavor and garnish.
Serve warm as a side dish or as a part of a vegetarian main dish. Adjust seasoning if necessary before serving.

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Variations

Mediterranean Mix: Add 1 cup (150 g) of sliced Kalamata olives and 1 cup (150 g) of cherry tomatoes for a burst of Mediterranean flavor and added texture.
Vegan Delight: Substitute the feta cheese with ½ cup (90 g) of nutritional yeast for a cheesy flavor without dairy, making it completely vegan.
Spicy Roasted Cauliflower: Incorporate 1 teaspoon (5 g) of red pepper flakes in the oil mixture for a spicy kick that elevates the flavor profile.
Autumn Harvest: Toss in 1 cup (150 g) of diced butternut squash with the cauliflower for a seasonal touch that adds sweetness and complements the savory elements.

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Tips on plating and presentation

To create an inviting presentation of Greek-style roasted cauliflower, start by choosing a vibrant serving dish that contrasts beautifully with the golden-brown florets.

For an extra touch, sprinkle fresh herbs and lemon zest on top right before serving.

I like to arrange the cauliflower in a circular pattern, allowing it to catch the eye.

Adding a few lemon wedges on the side enhances the visual appeal!

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What other dishes can I pair it with?

While roasted cauliflower steals the show on its own, pairing it with complementary dishes can elevate your meal.

I love serving it alongside a revitalizing Greek salad, featuring cucumbers, feta, and olives. Grilled chicken or lamb marinated in herbs also makes a perfect match.

For a heartier option, try it with a quinoa pilaf seasoned with lemon and herbs.

Enjoy experimenting!

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What drinks can I pair it with?

When you’re savoring Greek-style roasted cauliflower, choosing the right drink can enhance the flavors beautifully.

I love pairing it with a crisp Sauvignon Blanc or a light Riesling, as both complement the herbs wonderfully.

If you prefer non-alcoholic options, a revitalizing cucumber mint lemonade works great too.

These choices really elevate the dish, making each bite even more enjoyable.

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Frequently Asked Questions

Can I Use Frozen Cauliflower for This Recipe?

Absolutely, you can use frozen cauliflower for this recipe! Just make sure to thaw and drain it well so it doesn’t release too much moisture during roasting. It’ll still turn out delicious, trust me!

How Can I Store Leftovers of Roasted Cauliflower?

I store leftover roasted cauliflower in an airtight container in the fridge. It usually lasts about three to four days. Just reheat it in the oven or microwave when I’m ready to enjoy it again.

Is This Recipe Suitable for a Vegan Diet?

I love that this recipe’s plant-based ingredients make it perfect for a vegan diet. You’re in for a tasty treat that aligns with vegan principles, without compromising on flavor or nutrition. Enjoy!

What Nutritional Benefits Does Cauliflower Provide?

Cauliflower’s packed with vitamins C, K, and B6, along with fiber and antioxidants. It supports heart health, aids digestion, and may help with weight management. I love incorporating it into my meals for these benefits!

Can I Substitute Other Vegetables for Cauliflower?

Absolutely, you can substitute other vegetables like broccoli or Brussels sprouts. I often experiment with different veggies, and it’s fun to discover new flavors and textures that work just as well in my dishes!