Description
1 medium head cauliflower, cut into florets
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 cup dried cranberries
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
Lemon Vinaigrette:
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey or maple syrup
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
Directions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss the cauliflower florets with olive oil, salt, pepper, garlic powder, and smoked paprika. Spread evenly on the baking sheet.
Roast for 20-25 minutes, tossing halfway through, until the cauliflower is golden and tender.
While the cauliflower is roasting, whisk together all the vinaigrette in a small bowl until well combined.
Remove the cauliflower from the oven and transfer to a serving dish. Sprinkle with dried cranberries, crumbled feta, and fresh parsley.
Drizzle the lemon vinaigrette over the roasted cauliflower and toss gently to combine.
Serve warm and enjoy!
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Kcal: 180 per serving | Servings: 4
