Greek Roasted Cauliflower

Cauliflower florets with charred, crispy edges and a tender core. The aroma of toasted oregano and warm lemon fills the kitchen.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 282
• Protein: 7 g
• Carbs: 7 g
• Fat: 25 g

Ingredients

• 1 piece Cauliflower ( cut into florets )
• 4 tbsp Extra virgin olive oil
• 2 piece Garlic ( minced )
• 1 tbsp Oregano ( dried )
• 1 piece Citrus limon (L.) Burm. f. ( for juice )
• 150 g Plain Greek yogurt
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 g Feta cheese ( crumbled )

Instructions

1. Cutting the florets

   Break the cauliflower into even, walnut-sized florets. Keep the small green leaves; they become wonderfully crispy when roasted.

2. Coating and seasoning

   In a large bowl, mix the olive oil, minced garlic, oregano, salt, and pepper. Toss the cauliflower in until every piece is glossy.

3. Oven roasting

   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. Base preparation and finishing

   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.

Chef's tips

• 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.

Storage

Keep for 2 days in the fridge. Reheat in the oven to restore crispiness.