Roasted Whole Cauliflower with Feta

By Courtney Hill

4 Servings

1 hour 10 minutes 20 minutes active

Free

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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

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

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Directions

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.
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.
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.
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.