Cauliflower With Feta Almonds and Olives

By Gail Poll

Ingredients

• 1 medium head of cauliflower (about 2 1/2 pounds), cut into florets
• 3 tablespoons olive oil
• Kosher salt and black pepper
• Pinch of red-pepper flakes (optional)
• ¼ cup roughly chopped almonds
• 1/3 heaping cup/about 2 ounces crumbled feta
• ½ cup pitted and roughly chopped green olives
• 2 tablespoons finely chopped Italian parsley
• ½ lemon, to taste
• Flaky salt (optional)

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Heat the oven to 425 degrees. In a large bowl, toss the cauliflower with the olive oil. Season well with the salt, pepper and red-pepper flakes, if using, and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 25 to 30 minutes, tossing halfway through to ensure even browning.
Meanwhile, toast the almonds in a skillet over medium-low heat, stirring frequently to ensure they don’t burn, about 4 to 5 minutes. Remove from heat and set aside.
Once the cauliflower is roasted, toss it in a large bowl with the feta cheese, olives, half the almonds and 1 tablespoon parsley until combined. Top with remaining almonds and parsley, and lemon. Season with flaky salt, if desired.
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