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Roasted Cauliflower Florets with Blood Oranges and Whipped Feta
Roasted Cauliflower Florets with Blood Oranges and Whipped Feta
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Prep Time:
15 minutes
Total Time:
40 minutes
Whipped feta with roasted cauliflower and blood orange - a show-stopping holiday side dish.
Ingredients:
  • 1 medium head cauliflower, cut into florets
  • 2 tablespoons olive oil, divided
  • 0.25 teaspoon freshly ground black pepper
  • 1 head garlic
  • 0.5 teaspoon olive oil
  • 1 (8 ounce) package feta cheese
  • 0.5 cup plain whole-milk Greek yogurt
  • 2 blood oranges
  • 2 tablespoons pine nuts, toasted
  • chopped fresh parsley, for garnish
Instructions:
  • Heat your oven to a toasty 425 degrees F (220 degrees C).
  • Place the cauliflower on a foil-lined 10x15-inch baking pan, then generously drizzle with 1 tablespoon of oil and season with salt and pepper. Mix well to ensure all pieces are evenly coated.
  • Peel the outer layers of the garlic bulb, leaving the inner layers and cloves intact. Trim the top of the bulb to expose the cloves and place it cut side up in a custard cup or ramekin. Drizzle with 1/2 teaspoon of oil and cover with foil.
  • Roast cauliflower and garlic until cauliflower is deeply browned and tender, turning cauliflower once during cooking, approximately 25 minutes. Allow garlic to cool slightly, then squeeze cloves into a small bowl and mash with a fork.
  • Blend 1 teaspoon of mashed roasted garlic in a food processor with feta, yogurt, and 1 tablespoon of oil until creamy. Save any extra garlic for later.
  • Zest 1 blood orange, then neatly remove the peel and pith from both oranges. Carefully separate the segments from the membranes.
  • Smooth whipped feta over a generous platter. Layer with roasted cauliflower, fresh orange segments, pine nuts, citrus zest, and chopped parsley.

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