This is our adaptation of a recipe from Diane Kochilas’ book “My Greek Table.” A mixture of olive oil, mustard, balsamic vinegar, honey and garlic is slathered onto a head of cauliflower before roasting. The cauliflower then gets a finishing swipe of mustard and a coating of feta and parsley before roasting for a few minutes more to soften the feta. The cauliflower is simply cut into wedges for serving.
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Preheat: 450° | Yield: 4 servings | |
Prep: 0:20 | Wait: 0:00 | Cook: 0:50 |