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Milk Street Bowtie Roasted Whole Cauliflower with Feta

Roasted Whole Cauliflower with Feta

1 hour 10 minutes 20 minutes active

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Roasted Whole Cauliflower with Feta

Free

This is our adaptation of a recipe from Diane Kochilas’ book “My Greek Table.” A mixture of olive oil, mustard, balsamic vinegar, honey and garlic is slathered onto a head of cauliflower before roasting. The cauliflower then gets a finishing swipe of mustard and a coating of feta and parsley before roasting for a few minutes more to soften the feta. The cauliflower is simply cut into wedges for serving.

4

Servings

Tip

Don't forget to line the baking sheet with foil or kitchen parchment. This will help prevent any drips of the oil-mustard mixture from scorching and smoking during roasting. Also, don't worry if the cauliflower browns very deeply—chars, even—in the oven. This caramelization adds sweet, nutty flavor to the dish.

1 hour 10 minutes

20 minutes active

½ cup extra-virgin olive oil
4 tablespoons dijon mustard, divided
1 tablespoon balsamic vinegar
2 teaspoons honey
2 medium garlic cloves, finely grated
Kosher salt and ground black pepper
2 pound head cauliflower, trimmed
2 ounces feta cheese, crumbled (½ cup)
¼ cup finely chopped fresh flat-leaf parsley
Lemon wedges, to serve
Ingredients
  • ½
  • 4

    tablespoons dijon mustard, divided

  • 1

    tablespoon balsamic vinegar

  • 2

    teaspoons honey

  • 2

    medium garlic cloves, finely grated

  • Kosher salt and ground black pepper

  • 2

    pound head cauliflower, trimmed

  • 2

    ounces feta cheese, crumbled (½ cup)

  • ¼

    cup finely chopped fresh flat-leaf parsley

  • Lemon wedges, to serve

Directions
  1. 01
    Heat the oven to 450°F with a rack in the middle position. Line a rimmed baking sheet with foil or kitchen parchment. In a small bowl, whisk until creamy the oil, 2½ tablespoons of mustard, the vinegar, honey, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Measure ¼ cup of the mixture into a small bowl and set aside.
    See Demo
    roasted-whole-cauliflower-feta-step-1
  2. 02
    Place the cauliflower on the prepared baking sheet and brush the surface with the remaining oil-mustard mixture. Roast until deeply browned and a skewer inserted all the way through the head and into the core meets just a little resistance, 40 to 55 minutes.
    See Demo
    roasted-whole-cauliflower-feta-step-2
  3. 03
    While the cauliflower roasts, in a small bowl, toss together the feta and parsley. When the cauliflower is ready, remove the baking sheet from the oven. Brush the remaining 1½ tablespoons mustard over the surface, then pat on the feta-parsley mixture, pressing so that it adheres. Return to the oven and continue to roast until the feta begins to melt, 5 to 8 minutes.
    See Demo
    roasted-whole-cauliflower-feta-step-3
  4. 04
    Using a wide metal spatula, transfer the cauliflower to a cutting board, then cut the head into 4 wedges. Serve with lemon wedges and the reserved oil-mustard mixture.
    See Demo
    roasted-whole-cauliflower-feta-step-4-b
Tip: Don't forget to line the baking sheet with foil or kitchen parchment. This will help prevent any drips of the oil-mustard mixture from scorching and smoking during roasting. Also, don't worry if the cauliflower browns very deeply—chars, even—in the oven. This caramelization adds sweet, nutty flavor to the dish.
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Reviews
Micki K.

The cauliflower came out perfect-and presentation was beautiful. The tastes were off the charts delicious. We'll be doing this again! Great recipe.

Christine D.

Delicious! My fault I did not cook it quite enough but the flavors were amazing!


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Roasted Whole Cauliflower with Feta

Get Ready to Cook

4

Servings

1 hour 10 minutes

20 minutes active

Tip

Don't forget to line the baking sheet with foil or kitchen parchment. This will help prevent any drips of the oil-mustard mixture from scorching and smoking during roasting. Also, don't worry if the cauliflower browns very deeply—chars, even—in the oven. This caramelization adds sweet, nutty flavor to the dish.

Ingredients
  • ½
  • 4

    tablespoons dijon mustard, divided

  • 1

    tablespoon balsamic vinegar

  • 2

    teaspoons honey

  • 2

    medium garlic cloves, finely grated

  • Kosher salt and ground black pepper

  • 2

    pound head cauliflower, trimmed

  • 2

    ounces feta cheese, crumbled (½ cup)

  • ¼

    cup finely chopped fresh flat-leaf parsley

  • Lemon wedges, to serve

Step 1 of 4

Create Oil-Mustard Mixture

½
cup extra-virgin olive oil
tablespoons Dijon mustard, divided
1
tablespoon balsamic vinegar
2
teaspoons honey
2
medium garlic cloves, finely grated
1
teaspoon kosher salt
¼
teaspoon ground black pepper

Heat the oven to 450°F with a rack in the middle position. Line a rimmed baking sheet with foil or kitchen parchment.


In a small bowl, whisk until creamy the oil, 2½ tablespoons of mustard, the vinegar, honey, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Measure ¼ cup of the mixture into a small bowl and set aside.

Step 2 of 4

Roast Cauliflower

2
pound head cauliflower, trimmed

Place the cauliflower on the prepared baking sheet and brush the surface with the remaining oil-mustard mixture.


Roast until deeply browned and a skewer inserted all the way through the head and into the core meets just a little resistance, 40 to 55 minutes.

Step 3 of 4

Pat On Feta-Parsley Crust

2
ounces feta cheese, crumbled (½ cup)
¼
cup finely chopped fresh flat-leaf parsley
tablespoons Dijon mustard

While the cauliflower roasts, in a small bowl, toss together the feta and parsley. When the cauliflower is ready, remove the baking sheet from the oven.


Brush the remaining 1½ tablespoons mustard over the surface, then pat on the feta-parsley mixture, pressing so that it adheres. Return to the oven and continue to roast until the feta begins to melt, 5 to 8 minutes.

Step 4 of 4

Cut Cauliflower and Serve

Lemon wedges, to serve

Using a wide metal spatula, transfer the cauliflower to a cutting board, then cut the head into 4 wedges. Serve with lemon wedges and the reserved oil-mustard mixture.

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