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–+ servings

Roasted Cauliflower with Feta Dressing

This is a simple roasted vegetable recipe, but let me tell you, the feta dressing is worth it alone. It's creamy, salty, cheesy and tangy in all the best ways, and it's perfect when paired with hard-roasted cauliflower and jammy tomatoes. If you have feta crumbles on hand, now is a great time to make this.
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4 servings

Equipment

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 

  1. Position a rack at the center of the oven and preheat to 425°F.
  2. 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.
  3. 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.
  4. Season the tomatoes with salt.
  5. 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.
  6. While the cauliflower is roasting, whisk together all the ingredients for the feta dressing. Taste and season with salt as preferred.
  7. When the cauliflower is out of the oven, drizzle with the feta dressing. Mix so it soaks into the tomatoes.
  8. Scatter with more feta and tear on some tender herbs. Serve as a side dish.