Description
For the Roasted Cauliflower
1 large head cauliflower, cut into florets
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
For the Lemon Vinaigrette
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon honey
1/2 teaspoon Dijon mustard
Salt and black pepper, to taste
For Garnish
1/3 cup crumbled feta cheese
1/4 cup dried cranberries
2 tablespoons toasted almonds, sliced
1 tablespoon fresh parsley, chopped
Directions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss cauliflower florets with olive oil, salt, black pepper, garlic powder, and smoked paprika.
Spread cauliflower evenly on the prepared baking sheet and roast for 20–25 minutes, flipping halfway through, until golden brown and tender.
While cauliflower is roasting, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper in a small bowl to make the
vinaigrette.
Once the cauliflower is done, transfer to a serving dish. Drizzle with lemon vinaigrette and toss gently.
Sprinkle crumbled feta, dried cranberries, toasted almonds, and fresh parsley over the top.
Serve warm or at room temperature.
Prep Time: 10 minutes, Cooking Time: 25 minutes, Total Time: 35 minutes, Kcal: 180 per serving, Servings: 4
