Greek-Style Roasted Cauliflower

Short description

Cauliflower florets are lightly coated with extra-virgin olive oil, dried oregano, garlic, and fresh lemon, then roasted at high heat until caramel-brown. A finishing sprinkle of crumbled feta and fresh herbs transforms this simple vegetable into a vibrant Greek side dish or light vegetarian main.

Why You’ll Love This Recipe

• Bright Mediterranean flavours from classic Greek staples such as olive oil, oregano, garlic, lemon, and feta

• Only one sheet pan and ten minutes of preparation

• Naturally gluten-free and easily adapted to dairy-free or vegan diets

• Pairs well with grilled meats, seafood, grain bowls, or warm pita wraps

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
• 1 head cauliflower (about 2 lb / 900 g), cut into florets
• 4 Tbsp extra-virgin olive oil, divided
• 1 tsp dried oregano
• 1 tsp garlic powder, or 2 minced cloves
• Zest and juice of 1 lemon (approx. 1 Tbsp zest, 2 Tbsp juice)
• ½ tsp kosher salt, plus more to taste
• ¼ tsp freshly ground black pepper
• 60 g crumbled feta cheese (about ½ cup)
• 2 Tbsp chopped fresh herbs (dill, mint, basil, or parsley)

directions

1. Preheat the oven to 220 °C / 425 °F.

2. On a rimmed baking sheet, toss the cauliflower florets with 2 Tbsp olive oil, oregano, garlic, lemon zest, salt, and pepper until every piece is evenly coated.

3. Spread the florets in a single layer and roast for 25–30 minutes, turning once halfway, until golden-brown and tender.

4. Transfer to a serving platter. Drizzle with the remaining 2 Tbsp olive oil, squeeze over the lemon juice, and finish with feta and chopped herbs. Serve immediately.

Servings and timing

• Servings: 4 as a side, or 2 as a light main

• Prep time: 10 minutes

• Cook time: 25–30 minutes

• Total time: 35–40 minutes

Variations

1. Spicy yogurt coating: Whisk ½ cup Greek yogurt with a pinch of smoked paprika and cumin, coat the florets, and roast for a lightly tangy crust.

2. Whole-head presentation: Leave the cauliflower intact, rub with the seasoning, and roast 45–55 minutes until a skewer slides in easily.

3. Olive and caper topping: Add chopped Kalamata olives, capers, and toasted pine nuts for briny crunch.

storage/reheating

Cool leftovers, then refrigerate in an airtight container for up to 3–4 days. Reheat on a baking sheet in a 175 °C / 350 °F oven or in an air fryer for 8–10 minutes to regain crisp edges. Add fresh herbs and feta after reheating for best texture.

FAQs

What is the best way to keep the cauliflower from becoming soggy?

Ensure the florets are completely dry before seasoning and arrange them in a single layer so steam can escape.

May I use frozen cauliflower instead of fresh?

Yes. Let it thaw briefly and pat it dry before roasting. Expect a slightly softer texture and add a few extra minutes for browning.

Does fresh garlic taste better than garlic powder here?

Fresh garlic provides sharper flavour but can burn in a hot oven; garlic powder offers reliable, even seasoning.

Which fresh herbs pair best with this dish?

Dill and mint emphasise Greek character, while basil or flat-leaf parsley lend mild sweetness. Woody herbs such as rosemary are less suitable.

Can I omit the feta cheese?

Certainly. The dish remains flavourful; consider a squeeze of extra lemon or a sprinkle of toasted nuts for added interest.

How can I make the recipe vegan?

Substitute the feta with a plant-based alternative or use crumbled firm tofu marinated in lemon and olive oil.

Will purple or orange cauliflower work?

Yes—any colour variety roasts the same; the hue will deepen slightly after cooking.

May I roast additional vegetables on the same tray?

Choose vegetables with similar cooking times—broccoli, Brussels sprouts, or zucchini—so everything finishes together.

Is par-boiling necessary before roasting?

No. Direct high-heat roasting delivers caramelised edges and preserves a pleasantly firm texture.

What main courses complement this cauliflower?

It pairs well with grilled chicken souvlaki, baked salmon, lamb meatballs, or a bowl of chickpeas and quinoa.

Conclusion

Greek-style roasted cauliflower demonstrates how simple ingredients can yield impressive flavour. A quick toss with classic Greek seasonings and a half-hour in a hot oven result in caramelised, herb-bright florets finished with tangy feta. Versatile, attractive, and easy to prepare, it is equally suitable for a swift week-night side or a leisurely Mediterranean-inspired spread

Print