Roasted Cauliflower With Feta, Almonds and Olives

By Colu Henry

Updated Feb. 16, 2024

Roasted Cauliflower With Feta, Almonds and Olives
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
30 minutes
Rating
5(2,580)
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
  • 1medium head of cauliflower (about 2½ pounds), cut into florets
  • 3tablespoons olive oil
  • 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)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

278 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 10 grams protein; 803 milligrams sodium

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
2,580 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.

MaryLynn

I needed a quick side dish to bring to my daughter's home - used sliced almonds that I CAREFULLY toasted, and half a wheel of Boursin cheese I had left over (my family won't eat feta or olives...) and it was delicious! Was in such a hurry I forgot the parsley...oh well-next time!

eileen

Try adding spinach

JC

I needed some guidance on how to best season and roast cauliflower, came across this recipe. Very helpful comments! I roasted the cauliflower in a preheated cast iron skillet. I didn't precook it. As I was pairing this with SmittenKitchen's Kale Salad with Pecorino and Walnuts, I omitted the almonds and the olives. I added small chunks of Wensleydale Cheddar with caraway seeds, and some reheated brown rice. Delicious!

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