Greek Roasted Cauliflower with Feta and Herbs

Ingredients

  • 1 head cauliflower cut into florets (about 2 lbs, or 3-4 cups)

  • 4 tablespoons extra-virgin olive oil divided

  • 1 TBSP fresh oregano, chopped

  • 1 teaspoon garlic powder

  • juice and zest of one lemon (about 1 tablespoon zest and 2 tablespoons juice)

  • 1/2 teaspoon kosher salt or to taste

  • 1/4 teaspoon black pepper or to taste

  • 2 oz. crumbled feta cheese (1/2 cup)

Instructions

  • Preheat your oven to 425 degrees F.

  • Place cauliflower florets on a rimmed baking sheet. Drizzle with 2 tablespoons of the extra-virgin olive oil, and sprinkle with the oregano, garlic powder , and lemon zest. Toss together to coat each floret in the oil and seasoning.

  • Roast at 425 degrees F for 25-30 minutes, tossing once halfway through to ensure even cooking, or until golden brown and softened.

  • Transfer cauliflower to a plate or serving dish. Sprinkle with the crumbled feta squeeze on the lemon juice, and drizzle with the remaining olive oil. Serve.

Haley Smith