I love all kinds of vegetables, but a simple roasted vegetable dish will always have my heart. This hard-roasted cauliflower with cherry tomatoes and feta dressing is one of my ultimate ways to make a roast vegetable. The dressing is all creamy and pools together with the tomatoes, making a perfect home for the roasted cauliflower alongside it.
This cauliflower recipe is also good for those of us who like something uber-flavorful, but very much a set-it-and-forget-it kind of dish. You can just season the cauliflower, pop it in the oven, whisk up the dressing, and then in 45 minutes you have the most charred, spicy and flavorful side dish. If you are drawing a blank on dinner, make this and add a protein and you are so good to go.
Looking for proteins to serve this with?
While I love this with a plain salt-and-pepper salmon, there are so many wonderful protein options to pair with this cauliflower side dish. Here are a few ideas:
- Serve with steamed fish en papillote – pack a tender white fish in parchment paper with some lemon slices and herb, wrap it up and roast for 15 minutes. What you get is a tender steamed fish that is perfect to serve alongside this recipe!
- Crispy Tofu (with just tofu!) – this is a simple method, but it’s delicious and pairs with the feta dressing SO well.
- Creamy Tahini Chickpeas – are a Mediterranean meal dream! They are a great partner for this recipe.
A short and sweet recipe today, but one that is definitely worth loving. If you make this Roasted Cauliflower with Feta Dressing, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Roasted Cauliflower with Feta Dressing
Equipment
- 1 chef's knife
- 1 cast iron skillet
Ingredients
- 1 medium head of cauliflower
- 2 cups cherry tomatoes approximately 1 pint
- Extra-virgin olive oil
- 2 teaspoons sumac
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground cumin
- Diamond Crystal kosher salt
For the feta dressing
- 1/4 cup crumbled feta from brine
- 2 tablespoons fresh lemon or lime juice
- 1/4 cup Greek yogurt or skyr
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon Diamond Crystal kosher salt
For topping
- 1/4 cup crumbled feta from brine
- 1/4 cup tender herbs such as mint, cilantro or parsley
Instructions
- Position a rack at the center of the oven and preheat to 425°F.
- Quarter the cauliflower and cut out the main rough part of the stem, while still keeping the quarters intact. Halve the cherry tomatoes. Add all of these to a cast iron pan and drizzle with 3 tablespoons of olive oil.
- Mix together 2 teaspoons sumac, 2 teaspoons smoked paprika, 1/4 teaspoon cumin and 1 teaspoon of salt. Rub this all over the cauliflower quarters.
- Season the tomatoes with salt.
- Add the cast iron pan to the oven and roast for 45-50 minutes or until the cauliflower is blackened and very tender, with the tomatoes burst and blackening on the edges.
- While the cauliflower is roasting, whisk together all the ingredients for the feta dressing. Taste and season with salt as preferred.
- When the cauliflower is out of the oven, drizzle with the feta dressing. Mix so it soaks into the tomatoes.
- Scatter with more feta and tear on some tender herbs. Serve as a side dish.
