We are big fans of mezze, antipasti, and tapas around here. All those small (and sometimes larger) dishes you place on the table and everybody just grabs whatever he/she/they want. Love it! In my opinion, it actually doesn’t matter if you are a large group or just a party of two ;P This Roasted Cauliflower with Whipped Feta is just one of many delicious options we like to make here at home. So get your forks out and let’s start eating! From my experience, you should act quickly because a plate like this is empty in an instant ;P
Cauliflower is healthy. Not everyone’s favorite, but healthy. Low on calories and packed with minerals and vitamins. Cauliflower is also quite versatile. I roasted it in the oven with some oil and spices – very delicious. You can also boil, steam, and sauté the cauliflower if you want. Whether you use the cauliflower as a whole, cut it into small florets, slice it (like a schnitzel) or chop it super finely to get cauliflower rice… there are loads of options ;)
We use cauliflower quite often in our meals. Some might be a bit bothered by the typical cabbage flavors but that is not bothering us at all. Seasoned properly, cauliflower is an absolute treat!
Cut into small florets and roasted with other veggies is one of our favorite ways to prepare cauliflower. In this recipe, however, the cauliflower is all on its own and the star of the dish. Accompanied by a delicious whipped feta cream and maple syrup vinaigrette. The perfect combination ;)
The dish can be prepared in advance. Both, whipped feta cream and vinaigrette, can be done several hours (or even a day) in advance. You can work on the cauliflower in advance as well and let it marinate in the oil and seasoning for some time. When your guests arrive or when it’s about time to serve just pop it in the oven, let it roast and you’re basically done. Easy peasy ;)
Ideally, the roasted cauliflower is served while still warm but it tastes absolutely great cold as well.
INGREDIENTS / ZUTATEN
(4 servings)
For the roasted cauliflower:
1 large cauliflower, cut into florets
1/4 cup (60ml) olive oil
1/2 tsp. dried oregano
1/2 tsp. dried marjoram
1/4 tsp. ground cumin
some chili flakes
salt, pepper
For the maple vinaigrette:
3 tbsp. maple syrup
1 small red onion, sliced
2 tbsp. white balsamic vinegar
3 tbsp. olive oil
For the whipped feta cream:
5.3 oz. (150g) feta
5.3 oz. (150g) yogurt
1 garlic clove
2-3 tsp. lime juice
some water, if necessary
salt, pepper
3.5 oz. (100g) halloumi, grated
(4 Portionen)
Für den gerösteten Blumenkohl:
1 großer Blumenkohl, in Röschen geschnitten
60ml Olivenöl
1/2 TL Oregano
1/2 TL Majoran
1/4 TL Kreuzkümmel
einige Chiliflocken
Salz, Pfeffer
Für die Ahornsirup Vinaigrette:
3 EL Ahornsirup
1 kleine rote Zwiebel, in Spalten
2 EL weißer Balsamico Essig
3 EL Olivenöl
Für die Whipped Feta Creme:
150g Feta
150g Joghurt
1 Knoblauchzehe
2-3 TL Limettensaft
etwas Wasser, falls notwendig
Salz, Pfeffer
100g Halloumi, fein gerieben
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 430°F (220°C). Clean the cauliflower and cut it into small florets. Add to a large bowl. Add the olive oil, oregano, marjoram, cumin, chili flakes, some salt, and pepper to a small bowl and mix to combine. Pour over the cauliflower and mix until evenly coated. Transfer to a baking sheet and spread evenly. Roast the cauliflower for 25-30 minutes until nicely browned here and there. While the cauliflower is in the oven you can prepare the vinaigrette and whipped feta.
2. For the vinaigrette add the maple syrup to a non-stick pan and heat up until it starts to cook. Reduce the heat and add the sliced onion. Stir and cook until the onion is soft and translucent – takes about 2-3 minutes. Remove from the heat and transfer to a bowl. Add the vinegar and olive oil and mix to combine. Set aside.
3. For the whipped feta add the feta, yogurt, garlic, and lime juice to a mixer and mix until you get smooth cream – you can also use a regular bowl and an immersion blender. If the consistency seems too thick, add a little bit of water and mix/blend a bit longer. Season with salt and pepper. Be careful with the salt since feta is normally already pretty salty. Grate the halloumi very finely.
4. Take the cauliflower out of the oven and transfer to a bowl. Add about half of the grated halloumi and half of the vinaigrette and mix to combine. Let cool down a bit.
5. When ready to serve spread the whipped feta on a large serving plate. Place the still (bit) warm cauliflower on top, drizzle with the remaining vinaigrette and sprinkle with the remaining halloumi. Serve with some (flat) bread.
1. Den Ofen auf 220°C (430°F) Ober-/Unterhitze vorheizen. Den Blumenkohl säubern, in kleine Röschen zerteilen und in eine große Schüssel geben. Das Olivenöl mit Oregano, Majoran, Kreuzkümmel, Chiliflocken, etwas Salz und Pfeffer in einer kleine Schüssel vermengen und dann zum Blumenkohl dazugeben. Alles gut vermengen, dann auf einem Backblech verteilen. Den Blumenkohl für etwa 25-30 Minuten rösten lassen – er sollte an einigen Stellen Farbe bekommen haben. Während der Blumenkohl röstet, kann man schon die Vinaigrette und die Feta Creme zubereiten.
2. Für die Vinaigrette den Ahornsirup in eine beschichtete Pfanne geben und erhitzen, bis er anfängt zu kochen. Die Hitzezufuhr etwas reduzieren, die in Spalten geschnittene Zwiebel dazugeben und glasig andünsten – dauert etwa 2-3 Minuten. Vom Herd nehmen und in eine kleine Schüssel umfüllen. Essig und Olivenöl dazugeben und verrühren. Zur Seite stellen.
3. Für die Feta Creme den Feta mit Joghurt, Knoblauch und Limettensaft in einen Mixer geben und so lange mixen, bis eine glatte Creme entsteht. Funktioniert auch mit einem Stabmixer ganz gut. Wem die Konsistenz der Creme zu fest ist, kann einfach noch etwas Wasser dazugeben und untermixen. Mit Salz und Pfeffer abschmecken. Beim Salz sollte man etwas aufpassen, da Feta oft schon recht salzig sein kann. Den Halloumi sehr fein reiben.
4. Blumenkohl aus dem Ofen nehmen und in eine Schüssel geben. Etwa die Hälfte des geriebenen Halloumi und die Hälfte der Vinaigrette dazugeben und alles vermengen. Etwas abkühlen lassen.
5. Vor dem Servieren den aufgeschlagenen Feta auf einem großen Teller verteilen. Den noch (etwas) warmen Blumenkohl darauf verteilen, mit der restlichen Vinaigrette beträufeln und mit dem verbliebenen Halloumi bestreuen. Mit etwas (Fladen-)Brot servieren.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Roasted Cauliflower with Whipped Feta
- Prep Time: 00:30
- Cook Time: 00:30
- Total Time: 01:00
- Yield: 4 1x
- Category: Dinner
- Cuisine: International
- Diet: Vegetarian
Description
Roasted cauliflower tastes awesome. Served with some whipped feta the cauliflower gets even better! For a crowd to snack or for dinner with some bread on the side.
Ingredients
For the roasted cauliflower:
1 large cauliflower, cut into florets
1/4 cup (60ml) olive oil
1/2 tsp. dried oregano
1/2 tsp. dried marjoram
1/4 tsp. ground cumin
some chili flakes
salt, pepper
For the maple vinaigrette:
3 tbsp. maple syrup
1 small red onion, sliced
2 tbsp. white balsamic vinegar
3 tbsp. olive oil
For the whipped feta cream:
5.3 oz. (150g) feta
5.3 oz. (150g) yogurt
1 garlic clove
2-3 tsp. lime juice
some water, if necessary
salt, pepper
3.5 oz. (100g) halloumi, grated
Instructions
1. Preheat the oven to 430°F (220°C). Clean the cauliflower and cut it into small florets. Add to a large bowl. Add the olive oil, oregano, marjoram, cumin, chili flakes, some salt, and pepper to a small bowl and mix to combine. Pour over the cauliflower and mix until evenly coated. Transfer to a baking sheet and spread evenly. Roast the cauliflower for 25-30 minutes until nicely browned here and there. While the cauliflower is in the oven you can prepare the vinaigrette and whipped feta.
2. For the vinaigrette add the maple syrup to a non-stick pan and heat up until it starts to cook. Reduce the heat and add the sliced onion. Stir and cook until the onion is soft and translucent – takes about 2-3 minutes. Remove from the heat and transfer to a bowl. Add the vinegar and olive oil and mix to combine. Set aside.
3. For the whipped feta add the feta, yogurt, garlic, and lime juice to a mixer and mix until you get smooth cream – you can also use a regular bowl and an immersion blender. If the consistency seems too thick, add a little bit of water and mix/blend a bit longer. Season with salt and pepper. Be careful with the salt since feta is normally already pretty salty. Grate the halloumi very finely.
4. Take the cauliflower out of the oven and transfer to a bowl. Add about half of the grated halloumi and half of the vinaigrette and mix to combine. Let cool down a bit.
5. When ready to serve spread the whipped feta on a large serving plate. Place the still (bit) warm cauliflower on top, drizzle with the remaining vinaigrette and sprinkle with the remaining halloumi. Serve with some (flat) bread.
Notes
Enjoy roasting!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
