Over the last few years, cauliflower has become a household staple. It’s been turned into everything from a hummus to a pizza crust. However, cauliflower doesn’t have to impersonate another dish to be delicious; it is enough just as itself. Roasted cauliflower is a pure delight, but tossing it with feta, toasted almonds and olives makes it even better. The additions come together while the cauliflower roasts, allowing you to assemble this side in no time. If almonds aren’t available, walnuts or hazelnuts are good substitutions. This dish works well served warm, but it’s equally good at room temperature if you want to make it ahead. Serve with grilled pork chops or pan-seared chicken thighs with lemon and herbs, or fold it into cooked grains, such farro or rice, for a hearty grain salad. This dish will even work well as a healthy afternoon snack.
Not only is this dish delicious, but cauliflower also has major health benefits. Cauliflower is an extremely healthy vegetable that is a significant source of nutrients. It also contains unique plant compounds that may reduce the risk of several diseases, including heart disease and cancer. Because of all of these factors, cauliflower has also made super-food status! Take a look at some of the top health benefits below and to read more about why cauliflower is an important food to add to your diet, click here.
The top eight science based health benefits being:
- Contains Many Nutrients
- High in Fiber
- Good Source of Antioxidants
- May Aid in Weight Loss
- High in Choline
- Rich in Sulforaphane
- Low-Carb Alternative to Grains and Legumes
- Easy to Add to Your Diet
So enjoy the delicious recipe below along with the many added health benefits!
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 or pecans
⅓ 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)
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.