I am introducing my Spiced Roasted Cauliflower with Whipped Feta, a delicious and easy dish that comes together in no time.
Flavorful, tender, lightly charred roasted cauliflower is a delicious and healthy side dish perfect for any holiday dinner table. It is served on a bed of creamy whipped feta and topped with aromatic parsley and juicy pomegranate seeds, adding color and flavor to the dish. This recipe will impress your guests with its vibrant colors and bright flavors, making it an excellent centerpiece for any meal.
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It is a perfect complement to your favorite main dish and can also be prepped ahead of time, making it an ideal choice for a busy day. With this dish, you can spend less time in the kitchen and more time with your family, which is always good!
This side dish is made from perfectly spiced roasted cauliflower. This creamy, homemade, lemony whipped feta dip comes together in seconds and is garnished with fresh herbs and pomegranate arils for a bright flavor profile that will stand out!
This recipe makes a delightful Thanksgiving side dish that will please vegetarians and meat-eaters at your dinner table.
It boasts fresh, bold flavors and a variety of textures that will tantalize your taste buds.
Ingredients required
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.
- Cauliflower: You need one medium head of cauliflower for this recipe. Make sure to use firm cauliflower without browning or blemishes.
- Spice Blend: To season the cauliflower perfectly, we’ll blend salt, ground black pepper, Aleppo pepper, cumin powder, and paprika. Yum!
- Feta: You need block of feta cheese. I recommend using traditional Greek feta packaged in brine, in a block, rather than pre-crumbled feta cheese, as it has the best flavor.
- Greek Yogurt: Greek yogurt is not only thick and creamy, but it’s packed with protein, making the whipped feta both healthy and delicious.
- Lemon: You’ll need the juice of approximately one lemon to add the perfect balance of acidity to the whipped feta!
- Honey: The honey is optional. However, it adds just enough sweetness to balance the salty tang of feta.
- Olive Oil: Olive oil is full of healthy fats and adds a delicious flavor to this cauliflower and the whipped feta!
- Garlic: Fresh garlic cloves add the best flavor to the whipped feta! I highly recommend them here.
- Garnishes: These are optional, but I love adding them to the cauliflower and whipped feta to bring even more flavor to them! I recommend garnishing roasted cauliflower with some finely chopped parsley and pomegranate arils.
Step-by-step process
- Preheat the oven to 425F and line a large rimmed baking sheet with parchment paper.
- Use a sharp knife to slice the cauliflower in half. Then, cut the cauliflower into smaller florets (around 1.5 inches) using your knife. Place the cauliflower in a bowl, add olive oil, salt, ground black pepper, Aleppo pepper, cumin powder, and paprika, and toss with your hands to combine. Now place it on a baking sheet.
- Roast cauliflower @425 degrees F. or until golden and fork tender, about 25 to 30 minutes. In between baking times, Stir the cauliflower on the baking sheet.
- While the cauliflower is in the oven, prepare the whipped feta by adding the feta cheese, greek yogurt, lemon juice, honey, olive oil, and garlic to a food processor and processing them until the feta reaches a smooth and creamy texture. If you prefer a thinner consistency to the feta, add a few tablespoons of water and re-process until the feta reaches your desired consistency.
- Once the whipped feta is done, spread it across a plate. Then, once the cauliflower is done, remove them from the oven and add them to the whipped feta. Garnish it with some chopped fresh parsley and pomegranate arils, if desired. Then, serve and enjoy!
How to roast the cauliflower in Air-fryer?
- Preheat your air fryer to @400 degrees F.
- Use a sharp knife to slice the cauliflower in half. Then, cut the cauliflower into smaller florets (around 1.5 inches) using your knife. Place the cauliflower in a bowl, add olive oil, salt, ground black pepper, Aleppo pepper, cumin powder, and paprika, and toss with your hands to combine.
- Take out the air-fryer basket and place the marinated cauliflower in an air-fryer basket in a single layer and 0.5 inches apart. (You might need to roast cauliflower in 2 batches).
- Roast the cauliflower @ 400 degrees F. for about 12 to 15 minutes or until golden and fork tender. You’ll have to keep an eye on the cauliflower as it’s being roasted in the Air Fryer as it can burn quickly; it’s also different from one cauliflower to another depending on the freshness of the cauliflower and the density of the florets (so it might take less or more time). Check every few minutes and shake the basket to roast the florets evenly.
Make ahead and storage tips.
- Make-Ahead: Chop the cauliflower, marinate it up to 2 days in advance, and store it in an airtight container in the fridge. When your guests arrive, or it’s about time to serve, pop it in the oven, let it roast, and you’re done. Easy peasy. You can also prepare the whipped feta up to 3 days ahead and store it in the fridge.
- Store: It’s best to store the leftover cauliflower separately from the whipped feta. You can reheat the veggies while keeping the whipped feta cool.
- Reheat: Transfer cauliflower to a microwave-safe bowl and heat in 30-second intervals, stirring each time, until warm. Serve with whipped feta, pomegranate, and parsley topping.
Ideally, the roasted cauliflower is served while still warm, but it also tastes great cold.
Notes, pro tips, and quick FAQs
- Cut the florets into equal pieces to make them more crisp. This way, more cauliflower touches the bottom of the pan to get caramelized.
- Use parchment to line your baking sheet for easy cleanup. Spray some oil on the surface if you prefer to roast straight on your baking sheet.
- Pat your cauliflower dry with a paper towel before tossing it with the olive oil and seasoning. If there is too much moisture, the result might be oven-steamed cauliflower instead of oven-roasted cauliflower.
- Use high-quality and fresh ingredients. Good quality olive oil and feta are a must for this recipe.
- Make the lemony whipped feta while the cauliflower is cooking.
Goat cheese and paneer (Indian cottage cheese) are the best cheeses to use in place of feta. Both kinds of cheese become smooth and creamy when whipped with Greek yogurt.
Give your cauliflower florets room on the roasting pan. If they’re touching, they’ll steam, not roast, and the texture will be mushy and not crunchy.
If you have any leftover whipped feta, there are plenty of ways to use it!
Use it as a sandwich spread! Smear it on toasted bread and add loads of vegetables.
Try it as a dip for pita, crackers, or broccoli.
Make your next appetizer a breeze by adding a dollop of creamy whipped feta to toasted baguette slices. Top them off with a spoonful of your favorite tapenade, sun-dried tomatoes, or salsa for a delicious and easy starter to impress your guests.
More holiday recipes
- Mexican stromboli bread wreath
- Butternut squash spinach salad
- Antipasto cheese tree
- Butternut squash quinoa salad
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Roasted Cauliflower with Lemony Whipped Feta
Ingredients
- 900 grams Cauliflower cut into 1.5-inch florets
- 2 tablespoon Aleppo pepper
- 1 teaspoon paprika
- 1 teaspoon black pepper powder
- 1 teaspoon salt or to taste
- 1 teaspoon cumin powder
- 4 tablespoon extra virgin olive oil
- ½ cup Greek yogurt
- 4 oz. block of feta cheese
- 1 tablespoon honey
- 1 ½ tablespoon lemon juice
- 2 to 3 cloves garlic
- 1 ½ tablespoon olive oil
- chopped parsley
- pomegranate arils
Method
- Preheat the oven to 425F and line a large rimmed baking sheet with parchment paper.
- Use a sharp knife to slice the cauliflower in half. Then, cut the cauliflower into smaller florets (around 1.5 inches) using your knife. Place the cauliflower in a bowl, add olive oil, salt, ground black pepper, Aleppo pepper, cumin powder, and paprika, and toss with your hands to combine. Now place it on a baking sheet.
- Roast cauliflower @425 degrees F. or until golden and fork tender, about 25 to 30 minutes. In between baking times, Stir the cauliflower on the baking sheet.
- While the cauliflower is in the oven, prepare the whipped feta by adding the feta cheese, greek yogurt, lemon juice, honey, olive oil, and garlic to a food processor and processing them until the feta reaches a smooth and creamy texture. If you prefer a thinner consistency to the feta, add a few tablespoons of water and re-process until the feta reaches your desired consistency.
- Once the whipped feta is done, spread it across a plate. Then, once the cauliflower is done, remove them from the oven and add them to the whipped feta. Garnish it with some chopped fresh parsley and pomegranate arils, if desired. Then, serve and enjoy!
- Preheat your air fryer to @400 degrees F.
- Use a sharp knife to slice the cauliflower in half. Then, cut the cauliflower into smaller florets (around 1.5 inches) using your knife. Place the cauliflower in a bowl, add olive oil, salt, ground black pepper, Aleppo pepper, cumin powder, and paprika, and toss with your hands to combine.
- Take out the air-fryer basket and place the marinated cauliflower in an air-fryer basket in a single layer and 0.5 inches apart. (You might need to roast cauliflower in 2 batches).
- Roast the cauliflower @ 400 degrees F. for about 12 to 15 minutes or until golden and fork tender. You’ll have to keep an eye on the cauliflower as it’s being roasted in the Air Fryer as it can burn quickly; it’s also different from one cauliflower to another depending on the freshness of the cauliflower and the density of the florets (so it might take less or more time). Check every few minutes and shake the basket to roast the florets evenly.
Nutrition
Notes
- Cut the florets into equal pieces to make them more crisp. This way, more cauliflower touches the bottom of the pan to get caramelized.
- Use parchment to line your baking sheet for easy cleanup. Spray some oil on the surface if you prefer to roast straight on your baking sheet.
- Pat your cauliflower dry with a paper towel before tossing it with the olive oil and seasoning. If there is too much moisture, the result might be oven-steamed cauliflower instead of oven-roasted cauliflower.
- Use high-quality and fresh ingredients. Good quality olive oil and feta are a must for this recipe.
- Make the lemony whipped feta while the cauliflower is cooking.
Private Notes
Tried this recipe?
Let us know We would love to hear your thoughts! Please leave your comments, ratings, and any ideas or changes you think could help us make our recipes even better. Thank you for your feedback!Warm regards,
Dhwani.
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