Roasted Cauliflower With Feta, Almonds and Olives

By Colu Henry

Updated February 15, 2024

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
30 minutes
Rating
5(2,718)
Comments
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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.

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Ingredients

Yield:4 servings

  • 1 medium head of cauliflower (about 2 ½ pounds), cut into florets

  • 3 tablespoons olive oil

  • Salt and black pepper

  • Pinch of red-pepper flakes (optional)

  • ¼ cup roughly chopped almonds

  • ⅓ heaping cup/about 2 ounces crumbled feta

  • ½ cup pitted and roughly chopped green olives

  • 2 tablespoons finely chopped Italian parsley

  • ½ lemon, to taste

  • Flaky salt (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

19 grams carbs; 13 milligrams cholesterol; 278 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 21 grams fat; 8 grams fiber; 803 milligrams sodium; 10 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. In a large bowl, toss the cauliflower with the olive oil. Season well with 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, 25 to 30 minutes, tossing halfway through to ensure even browning.

  2. Step 2

    Meanwhile, toast the almonds in a skillet over medium-low heat, stirring frequently to ensure they don’t burn, 4 to 5 minutes. Remove from heat and set aside.

  3. 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.

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Ratings

5 out of 5
2,718 user ratings
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Comments

Tara

So nutricious and prep is so easy, make similarly almost weekly. A couple notes for roasting. If using sheet line w a nonstick foil, much less oil is needed. I always use cast iron skillet..why not get the added nutritional benefits! A good sub for fresh parsly is tarragon fresh or dried. Also, it's worth it to steam the cauliflower just a bit before roasting, it still browns beautifully in iron skillet but is much more tender. This keeps well for lunch the next day with grains or greens!

Irene Karau

Great advice on the cast iron skillet. Worked best to heat it in the oven as it came to temperature. Also, I found that spreading the florets in a single layer on paper toweling and microwaving on high for one minute before starting to toss provided the blanching advantage mentioned above. I also don't care for feta and so tried this combination - shredded swiss cheese plus a few bacon bits added to the almonds and black olives instead of green.

Carolyn

Don’t pre blanch the cauliflower. Just roast covered for the first 10 or so minutes, then uncover and continue roasting until golden.

Sara Joyce

I was preparing this tonight, and absent-mindedly added all of the ingredients to the bowl with the raw cauliflower. Slung the entire mixture onto a roasting pan and baked everything for 25 minutes - still delicious !

Jo

This was a good dish made as directed w/ all ingredients. I'd make it again.

Jo

yummy!

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