A head of cauliflower can be an ordinary weeknight vegetable, but the one we received from Bryn Clovis Farm CSA in Malvern, Pennsylvania was anything but ordinary. Its beautiful white florets were touched with a lavender hue—so striking I regretted not snapping a photo before cooking. A beauty like that deserved a little more than my usual olive oil, salt, and pepper routine.

I roasted the cauliflower simply—olive oil, salt, and a pinch of Flat Iron Pepper Company’s Hatch Valley Green flakes. These green flakes pack the same heat as traditional red pepper flakes but bring a fresher, more flavorful kick. I love using their grinder (which easily attaches to the pepper flake container), which lets me sprinkle just enough heat evenly over the cauliflower. A little goes a long way, so tread carefully unless you enjoy a fiery bite.

While the cauliflower roasted, I prepped its Mediterranean companions: toasted pine nuts, briny green olives, and crumbled feta. Once the golden cauliflower emerged from the oven, I tossed everything together and transferred it to a platter. I forgot to add fresh parsley—it would have been a pretty touch, so don’t forget yours.

This dish is versatile: elegant enough to serve with a sous vide ribeye or New York strip, yet simple enough for a Tuesday night. It’s also delightful at room temperature and would shine in a grain salad with farro, quinoa, or rice. However you serve it, the salty feta, crunchy pine nuts, and olives transform roasted cauliflower into something memorable.

Photo Note: We bought this platter years ago during a visit to Frank Lloyd Wright’s Taliesin West in Scottsdale, Arizona. The ‘whirling arrow’ design on the border was inspired by large petroglyphs he found on the property. He used this as the logo for Taliesin West. I love the design and the vibrant blue pottery.

Cauliflower with Pine Nuts, Olives and Feta

Cauliflower goes Mediterranean

5 from 1 vote

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Ingredients

1 medium head of cauliflower about 2 pounds, cut into florets
2 tablespoons olive oil
Pinch of red pepper flakes optional
Kosher salt and freshly ground black pepper
2 tablespoons pine nuts
1/2 cup green olives such as Gigante, pitted and roughly chopped
2 ounces crumbled feta ~1/3 cup
2 tablespoons finely chopped Italian parsley divided
Flaky salt optional (see Notes)

Instructions

Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
In a large bowl, toss the cauliflower with the olive oil. Season well with red pepper flakes (if using), Kosher salt and freshly ground black pepper and toss again.
Spread the cauliflower on the baking sheet pan. Set the bowl aside.
Roast the cauliflower until crisp and golden, 25 to 30 minutes, tossing halfway through to ensure even browning.
While the cauliflower is roasting, toast the pine nuts in a skillet over medium-low heat, stirring frequently to ensure they don’t burn, 3 to 4 minutes or in a toaster oven at 325°F for 3 to 4 minutes. Remove from heat and add to the bowl you used for the cauliflower.
Add the chopped olives, feta and 1 tablespoon parsley to the same bowl.
Once the cauliflower is roasted, add it to the bowl with the pine nuts, olives, feta and parsley.
Spread it out on a platter. Sprinkle with remaining 1 tablespoon of parsley and flaky sea salt (if using).
Serve warm or at room temperature.