EFK Kitchen Ready
EFK Mediterranean Roasted Cauliflower
High-heat roasted cauliflower with garlic, lemon, warm Mediterranean spices, herbs, feta, and optional toasted pine nuts.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Yield
- 6 side-dish servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Heat the oven to 425°F. Place two rimmed sheet pans in the oven while it heats.
- 2. Toss the cauliflower with olive oil, garlic, oregano, cumin, smoked paprika, salt, pepper, and lemon zest.
- 3. Spread in a single layer on the hot pans. Roast 25–30 minutes, turning once, until deeply browned at the edges and tender but not mushy.
- 4. Toss with lemon juice and parsley. Finish with feta and, if using, pine nuts. Serve hot or warm.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; 2 rimmed sheet pans; large mixing bowl
Food safety & storage
Refrigerate leftovers within 2 hours and use within 3–4 days. Reheat until steaming hot.
View this recipe on the original EFK website ↗