Roasted Whole Cauliflower with Feta
This whole-roasted cauliflower encapsulates Ikaria’s no-fuss home cooking with minimal manipulation, lots of flavor and brightness.
- Makes4 servings
- Cook Time1 hour 10 minutes
- Active time plus cooling20 minutes active
- 28
This is our adaptation of a recipe from Diane Kochilas’ book “My Greek Table.” A mixture of olive oil, mustard, balsamic vinegar, honey and garlic is slathered onto a head of cauliflower before roasting. The cauliflower then gets a finishing swipe of mustard and a coating of feta and parsley before roasting for a few minutes more to soften the feta. The cauliflower is simply cut into wedges for serving.
Don't forget to line the baking sheet with foil or kitchen parchment. This will help prevent any drips of the oil-mustard mixture from scorching and smoking during roasting. Also, don't worry if the cauliflower browns very deeply—chars, even—in the oven. This caramelization adds sweet, nutty flavor to the dish.
Step 1
Heat the oven to 450°F with a rack in the middle position. Line a rimmed baking sheet with foil or kitchen parchment.
In a small bowl, whisk until creamy the oil, 2½ tablespoons of mustard, the vinegar, honey, garlic, 1/2 teaspoon salt and ¼ teaspoon pepper. Measure ¼ cup of the mixture into a small bowl and set aside.
Step 2
Place the cauliflower on the prepared baking sheet and brush the surface with the remaining oil-mustard mixture.
Roast until deeply browned and a skewer inserted all the way through the head and into the core meets just a little resistance, 40 to 55 minutes.
Step 3
While the cauliflower roasts, in a small bowl, toss together the feta and parsley. When the cauliflower is ready, remove the baking sheet from the oven.
Brush the remaining 1½ tablespoons mustard over the surface, then pat on the feta-parsley mixture, pressing so that it adheres. Return to the oven and continue to roast until the feta begins to melt, 5 to 8 minutes.
Step 4
Using a wide metal spatula,transfer the cauliflower to a cutting board, then cut the head into 4 wedges. Serve with lemon wedges and the reserved oil-mustard mixture.
