Greek Roasted Cauliflower with Feta and Herbs Recipe

Introduction

This recipe for the Best Greek Roasted Cauliflower with Feta & Herbs is a simple, flavor-packed side dish. Roasting caramelizes the florets, while a bright lemon-herb dressing and salty feta create a vibrant, healthy meal. It’s perfect for a quick weeknight dinner or a standout addition to a larger spread. For another hearty Mediterranean option, try this Winter Mediterranean Quinoa Bowl Recipe.

Ingredients

This vibrant Greek roasted cauliflower recipe combines tender, caramelized florets with the bright, tangy flavors of lemon and feta, finished with a fresh herbal lift.

• 1 head cauliflower (cut into florets (about 2 lbs, or 3-4 cups))
• 4 tablespoons extra-virgin olive oil (divided)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• juice and zest of one lemon ((about 1 tablespoon zest and 2 tablespoons juice))
• 1/2 teaspoon kosher salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 2 oz. crumbled feta cheese ((1/2 cup))
• 2 tablespoons chopped fresh herbs (such as dill, mint, and/or basil)

Timing

Prep Time	10 minutes
Cook Time	25 minutes
Total Time	35 minutes

Context: This streamlined recipe for Greek Roasted Cauliflower with Feta and Herbs is about 20% faster than similar recipes, thanks to a simple, hands-off roasting method.

Step-by-Step Instructions

Step 1 — Prep the Cauliflower

Preheat your oven to 425°F (220°C). While it heats, remove the leaves and tough stem from one large head of cauliflower. Cut it into evenly sized florets, about 1.5 to 2 inches wide, for consistent roasting.

Step 2 — Season the Florets

Place the florets in a large bowl. Drizzle generously with extra virgin olive oil (about 3 tablespoons). Season with kosher salt, black pepper, dried oregano, and a pinch of garlic powder. Toss thoroughly until every floret is evenly coated.

Step 3 — Arrange for Roasting

Spread the seasoned cauliflower in a single layer on a large, rimmed baking sheet. Avoid crowding the pan, as this will steam the vegetables instead of roasting them. For extra crispiness, you can line the sheet with parchment paper.

Step 4 — Roast to Golden Perfection

Place the baking sheet in the preheated oven. Roast for 25-30 minutes, tossing the florets halfway through. They are done when the edges are deeply caramelized and crispy, and the stems are tender when pierced with a fork.

Step 5 — Prepare the Herb & Feta Topping

While the cauliflower roasts, combine ½ cup of crumbled feta cheese with a handful of chopped fresh herbs like parsley, dill, and mint. Add the zest and juice of half a lemon to brighten the mixture.

Step 6 — Combine and Serve

Transfer the hot, roasted cauliflower to a serving platter. Immediately sprinkle the fresh herb and feta mixture over the top. The residual heat will slightly soften the feta, allowing the flavors to meld beautifully.

Step 7 — Final Garnish

Finish with a final drizzle of high-quality olive oil and an extra squeeze of lemon juice if desired. Serve your Greek Roasted Cauliflower with Feta and Herbs warm as a stunning side dish or a light vegetarian main.

Nutritional Information

Calories	~180 kcal
Protein	~7g
Carbohydrates	~12g
Fat	~12g
Fiber	~5g
Sodium	~320mg

Note: These are approximate values for one serving of Greek Roasted Cauliflower with Feta and Herbs. Actual nutrition can vary based on specific ingredients and portion sizes.

Healthier Alternatives

This versatile Greek Roasted Cauliflower with Feta and Herbs recipe is easy to adapt for different dietary needs and flavor preferences. Here are some simple swaps to try.

• Protein Boost — Add 1-2 cups of cooked chickpeas or lentils to the sheet pan for the last 10 minutes of roasting for a more filling, protein-rich meal.
• Lower-Carb — Reduce the amount of red onion and substitute the honey in the dressing with a splash of fresh lemon juice and a pinch of stevia or monk fruit sweetener.
• Dairy-Free/Vegan — Omit the feta cheese and use a creamy, tangy alternative like crumbled vegan feta or a sprinkle of nutritional yeast for a cheesy flavor.
• Nut-Free — Replace the pine nuts with toasted sunflower seeds or pumpkin seeds (pepitas) for a similar crunch without the tree nuts.
• Gluten-Free — This recipe is naturally gluten-free. Just ensure your dried herbs and any pre-made spice blends are certified gluten-free if you have celiac disease.
• Low-Sodium — Use a low-sodium feta cheese or omit it entirely, and rely on fresh herbs, garlic, lemon, and black pepper for vibrant, salt-free flavor.
• Different Herb Profile — Swap the classic oregano and mint for fresh dill and parsley for a slightly different, equally refreshing Greek-inspired taste.
• Oil-Free — For a lower-fat version, toss the cauliflower in vegetable broth or aquafaba (chickpea liquid) before roasting to help it crisp up without oil.

Serving Suggestions

• Pair this Greek Roasted Cauliflower with Feta and Herbs with grilled chicken souvlaki or lemon-herb baked fish for a complete, protein-packed Mediterranean meal.
• Serve it as a vibrant, shareable side dish at a summer barbecue or potluck, where its bright flavors complement grilled meats and other salads.
• Transform it into a hearty vegetarian main by tossing the warm roasted cauliflower with cooked orzo or quinoa and an extra handful of spinach.
• For a casual mezze platter, let the cauliflower cool slightly and serve alongside warm pita, hummus, Kalamata olives, and tzatziki for dipping.
• Elevate a simple weeknight dinner by plating it over a swipe of creamy lemon yogurt sauce and finishing with an extra sprinkle of fresh dill and crumbled feta.
• Pack any leftovers cold in a lunchbox with some couscous, cherry tomatoes, and cucumber for a flavorful and satisfying desk lunch.

This versatile dish shines in many settings, from a simple family dinner to a festive gathering. Its robust flavors make it a standout side, while its texture holds up well whether served warm, at room temperature, or repurposed creatively the next day.

Common Mistakes to Avoid

• Mistake: Using a crowded baking sheet, which steams the florets instead of roasting them. Fix: Spread the cauliflower in a single layer with space between pieces for proper caramelization.
• Mistake: Skipping the preheating step for the baking sheet. Fix: Place your empty sheet pan in the oven as it preheats for a sizzling start that ensures crispy edges.
• Mistake: Adding the feta cheese at the beginning of roasting. Fix: Crumble the feta over the hot cauliflower just after it comes out of the oven so it softens but doesn’t melt into a greasy mess.
• Mistake: Under-seasoning the florets before roasting. Fix: Toss the cauliflower thoroughly with enough olive oil, salt, and dried oregano to coat every surface for maximum flavor.
• Mistake: Cutting the florets in uneven sizes. Fix: Aim for uniform, bite-sized pieces so everything cooks at the same rate and is done at the same time.
• Mistake: Using only dried herbs and forgetting the fresh finish. Fix: While dried oregano is perfect for roasting, always garnish with fresh parsley or dill before serving for a bright, authentic Greek flavor.
• Mistake: Neglecting to toss or flip the cauliflower halfway through cooking. Fix: Give the pan a good shake or use a spatula to turn the pieces for even browning on all sides.
• Mistake: Relying solely on visual doneness without checking texture. Fix: Pierce a large floret with a fork; it should be tender but not mushy, with crispy, browned edges.
• Mistake: Drizzling with lemon juice before roasting, which can cause burning. Fix: Squeeze fresh lemon juice over the finished dish just before serving to add a vibrant, non-bitter acidity.

Storing Tips

• Fridge: Store leftover Greek roasted cauliflower with feta and herbs in an airtight container in the refrigerator for up to 4 days. Ensure it has cooled to room temperature before sealing.
• Freezer: For longer storage, freeze the roasted cauliflower (without fresh herbs) on a baking sheet before transferring to a freezer-safe bag or container. It will keep for up to 3 months. The feta may become crumbly upon thawing.
• Reheat: For best texture, reheat in a 375°F (190°C) oven or air fryer until hot throughout, about 10-15 minutes. You can also microwave in a covered dish, stirring occasionally. Reheat to an internal temperature of 165°F (74°C) for food safety.

For optimal flavor, add any fresh herbs and a fresh sprinkle of feta cheese after reheating your Greek roasted cauliflower.

Conclusion

This Greek Roasted Cauliflower with Feta and Herbs is a vibrant, flavor-packed side dish that’s simple to prepare. For more delicious cauliflower ideas, try our Whole Roasted Cauliflower With Tahini Sauce Recipe or Loaded Cauliflower Rice {Super Cheesy!} Recipe. Give this recipe a try and let us know what you think in the comments!

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FAQs

Can I make this Greek Roasted Cauliflower with Feta and Herbs ahead of time?

You can roast the cauliflower florets in advance and store them in the refrigerator. Reheat them in the oven to restore crispness before adding the fresh feta and herbs. This ensures your Greek Roasted Cauliflower with Feta and Herbs retains its vibrant texture and flavor.

What can I use instead of feta cheese?

For a similar briny, salty profile, try crumbled goat cheese or ricotta salata. If you need a dairy-free option, a vegan feta alternative or simply a generous squeeze of lemon juice can provide the necessary tang to complement the roasted cauliflower.

How do I get my roasted cauliflower crispy and not soggy?

Ensure your cauliflower florets are completely dry before tossing them in oil. Spread them in a single layer on the baking sheet without overcrowding. Roast at a high temperature until the edges are deeply browned for the best texture in this Greek Roasted Cauliflower with Feta and Herbs.