Spiced Roasted Cauliflower With Feta and Garlic Recipe (2024)

If you chop the garlic before roasting, the little pieces will likely burn in the high heat of the oven. Keeping the garlic cloves in large pieces allows them to roast nicely alongside the bigger cauliflower pieces. The whole, smashed cloves transform into golden crispy nuggets that provide a great contrasting texture for the soft cheese and cauliflower. I'd add a whole head next time...

Made this last night - it was delicious. Tried it first as written and it was very good. Then added a squeeze of fresh lemon juice as mentioned in an earlier note and that took it to the next level. I used parsley and mint.

After reading several notes, I found this method to be perfect: Place cauliflower slices on sheet pan, drizzle with olive oil, sprinkle with ground cumin, turmeric, red pepper flakes, salt and pepper (no need to measure the spices, just eyeball). Flip the slices, drizzle a touch more oil, and sprinkle the spices again. Roast for 25 minutes, flip, roast another 10 minutes. Finish with lemon juice. My husband won't shut up about this cauliflower!

It would be helpful as rule of thumb to indicate weight of cauliflower for the amount of feta specified. Around these parts, there are no small heads. On the other hand, I don't think there is a thing as too much feta.

As I wanted this to be the complete meal, I added a whole can of drained garbanzos half way through cooking, and upped the feta. This will be my go-to for roasted cauliflower. Oh, so good. No leftovers. Enough said.

Absolutely excellent! Used convection roast oven setting so cooked faster. Added a little more feta and herbs at end. Used both fennel and cumin as well as dill and cilantro. What was meant to be a side dish became the 'main course' as we ate the whole head. We've roasted cauliflower many different ways; this is hands down the best.

I would echo what was said about the garlic tending to burn. I did use some peeled and smashed cloves but I have also found that leaving the garlic Whole and in the skin, tossing with olive oil, and roasting with the cauliflower gives you some soft and golden roast garlic that makes a nice accompaniment as well. I liked the suggestion to drizzle with lemon - it brightens the dish and complements the herbs.

I never got around to the cheese and herbs because I stood in front of the oven and ate the whole batch. This is the veggie version of potato chips—bet you can’t eat just one. I didn’t get how the garlic cloves fit in so I just threw some garlic powder into the mix. Broke into florets. Easier to eat.

Made this last night and it was exceptional. Like most other, I kept garlic cloves whole and unpeeled so that they created a delicious golden ooze when squeezed out after cooking. I served this over couscous mixed with more of the herbs and a handful of dried barberries.

We used sumac instead of turmeric. It was delicious.

This worked out great. At 420F convection roast, cooking time dropped to 20 min + 2 min. We tossed lemon zest with the parsley (no good cilantro), and topped it with a squeeze of lemon juice, as some suggested.IMO, this wouldn't serve 4. This was one of 4 parts of a meal for two people, and we fought over the last pieces - because it was awesome and because a head of cauliflower just doesn't fill you up.

I used 1 t fennel seed and 1 t cumin; next time I'll add 1/2 t black mustard seed as well. Really, really good!

This was delicious. It took a little less time in the oven than indicated, and I did turn over the cauliflower slices about halfway through. A squeeze of lemon over the finished dish is a nice touch.

This is my new favorite cauliflower recipe. Made it pretty much as written but added black mustard seeds and a squeeze of lemon, a big handful of torn, fresh mint leaves, and skipped the feta because I didn't have any. Looks beautiful, just like the photo. Will definitely make ofte, including for company..

Cauliflower was delicious. I thought it could have stood on its own without the feta. In fact, the feta seemed to be out of place. But, don’t get me wrong, this is a really yummy recipe and I will make it again. I also didn’t understand what to do with the garlic. I roasted it with the cauliflower, and chopped it and sprinkled over the finished cauliflower. It probably would have been better chopped and tossed with the veggies before roasting. Make this. You will be happy.

Add can of garbanzos half way through roastingCan skip fennel seedsAdd splash of lemon before serving

Added baby carrots to the roasting pan alongside the cauliflower for some extra veg.Served over bed of butter lettuce with drizzle of balsamic glaze and garnished with some micro-greens.Delicious!!

Didn’t make it exactly exactly as described. I made the mistake of cutting out the core before I read the directions. I also did not have feta and used chèvre instead. I also cooked it on convection, which I think was a mistake as I used whole garlic cloves, and they just became dried out. I also didn’t have parsley but did have fresh basil. Overall it was amazingly delicious.

Cooked in a 425*F oven on convection setting (450*F minus 25* for convection) and it looked like the photo after about 20 minutes in the oven. I cooked it for the full duration, and it looked burnt but tasted delicious! The stems and heart of the flower were creamy and the florets were crispy. The garlic however, needed to be tossed.

My son scraped whatever he could out of the baking sheet so nothing would go to waste. He stopped just short of licking it clean. I guess this was a hit!

Fantastic! And works equally well on the stove-top, which I was forced to do as our oven suddenly broke on me tonight ... but heated up the EVOO in my cast-iron skillet at med-high and got some nice char on the cauliflower, then lowered to medium. Tossed a few tablespoons of water in there and covered for a few minutes, turned it over ... delicious.

Made this last night, loved it! Kept the garlic cloves whole but peeled and smashed. They were fine. Did a second sheet pan of grape tomatoes and chick peas; the chick peas got crunchy and were a great contrast. Skipped the feta cause I didn’t have any, and didnt miss it much. Will definitely go into the rotation.

At first, it just tasted like roasted cauliflower and I thought , oh well but at the feta mixed with it, it was so good and I will be making it again.

Delicious. Doubled the spices as I usually do. It took 10 mins less than recommended in a fan oven but it’s easy to see when dine. Love it.

I served this over handmade pasta - missed the suggestion for lemon on serving but that would have totally enhanced it! Used cojita cheese because I had it. Mustard seeds rather than cumin would have been an interesting addition, but cumin worked well with the cojita.

Skip garlic - burns

This was super tasty and quick! I would not change anything but double the recipe since my guests could not get enough.

This is a fabulous easy recipe. I cut the cauliflower directly on the sheet pan … so no mess and all the little pieces became cauliflower crotons. Since I am cooking for one I had half of recipe left over. The next night I prepared the left over pieces of cauliflower and feta with some more cilantro and pomegranate seeds. It was beautiful and very tasty.

Had 6 people so made 2 heads of cauliflower, some of them were not veggie lovers so I wasn't sure how much I would have leftover for lunch. The answer: None. Every little crumble was gone. I no longer hate cauliflower. 5/5 will make again.

Made this according to the recipe except I added 1, 15 oz can of drained, rinsed, dried chick peas that I lightly coated with turmeric about halfway through the roasting process. They crisped up nicely and rounded out the dish. I used parsley and mint. I think the mint is the magic ingredient. Both my husband and I loved it. It was my dinner. He added meatloaf. What can I say? The leftover meatloaf was calling to him.