Greek Roasted Cauliflower
Ingredients
- 1 pcCauliflower (cut into florets)
- 4 tbspExtra virgin olive oil
- 2 pcGarlic (minced)
- 1 tbspOregano (dried)
- 1 pcCitrus limon (L.) Burm. f. (for juice)
- 150 gPlain Greek yogurt
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 gFeta cheese (crumbled)
Method
Cauliflower florets with charred, crispy edges and a tender core. The aroma of toasted oregano and warm lemon fills the kitchen.
- 1
Break the cauliflower into even, walnut-sized florets. Keep the small green leaves; they become wonderfully crispy when roasted.
- 2
In a large bowl, mix the olive oil, minced garlic, oregano, salt, and pepper. Toss the cauliflower in until every piece is glossy.
- 3
Spread the florets on a tray without crowding them. Bake at 200°C until the edges are deeply browned and a knife tip enters without resistance.
- 4
Whisk the Greek yogurt with the lemon juice. Spread this cream at the bottom of a dish, top with the hot cauliflower, and sprinkle with crumbled feta.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the baking sheet, otherwise the cauliflower will steam instead of roasting.
- Wait for the cauliflower to be deeply golden, almost charred on the edges; that is where the flavor is.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat in the oven to restore crispiness.
