Cauliflower with Pine Nuts, Olives and Feta
Cauliflower goes Mediterranean
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.
Notes
- The feta can be salty so taste it first before adding the flaky sea salt at the end.
