Roasted Cauliflower With Feta, Almonds and Olives
Roasted cauliflower is a pure delight, but tossing it with feta, toasted almonds and olives makes it even better. The additions come together while the cauliflower roasts, allowing you to assemble this side in no time. If almonds aren't available, walnuts or hazelnuts are good substitutions. This dish works well served warm, but it's equally good at room temperature if you want to make it ahead. Serve with grilled pork chops or pan-seared chicken thighs with lemon and herbs, or fold it into cooked grains, such farro or rice, for a hearty grain salad.
- Total:
- Serves: 4 persons
Ingredients
- 1medium head of cauliflower (about 2 1/2 pounds), cut into florets
- 3tablespoons olive oil
- Kosher salt and black pepper
- Pinch of red-pepper flakes (optional)
- ¼cup roughly chopped almonds
- ⅓heaping cup/about 2 ounces crumbled feta
- ½cup pitted and roughly chopped green olives
- 2tablespoons finely chopped Italian parsley
- ½lemon, to taste
- Flaky salt (optional)
Instructions
Step 1
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.Step 2
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.Step 3
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.