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Photo:Photographer: Jen Causey, Food stylist: Emily Nabors Hall, Prop stylist: Lindsey Lower
Photographer: Jen Causey, Food stylist: Emily Nabors Hall, Prop stylist: Lindsey Lower
Active Time:15 minsTotal Time:1 hr 5 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:4
Servings:
4
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Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients4tablespoonsextra-virgin olive oil, divided1teaspoonpaprika1/2teaspoonground cumin1/4teaspoonground turmeric1/8teaspoonground cloves(optional)Pinchofsalt1medium headcauliflower(about 2 pounds)Cooking spray1 1/2 cups crumbledfeta cheese, (about6ounces)1/3cupwhole-milk plain strained (Greek-style) yogurt2tablespoonsfinely choppedfresh mint, plus more for garnish1/4teaspoongratedgarlic2teaspoonslemon juice, plus lemon slices for garnish3teaspoonswater1/4cuppomegranatearils
Cook Mode(Keep screen awake)
Ingredients
4tablespoonsextra-virgin olive oil, divided
1teaspoonpaprika
1/2teaspoonground cumin
1/4teaspoonground turmeric
1/8teaspoonground cloves(optional)
Pinchofsalt
1medium headcauliflower(about 2 pounds)
Cooking spray
1 1/2 cups crumbledfeta cheese, (about6ounces)
1/3cupwhole-milk plain strained (Greek-style) yogurt
2tablespoonsfinely choppedfresh mint, plus more for garnish
1/4teaspoongratedgarlic
2teaspoonslemon juice, plus lemon slices for garnish
3teaspoonswater
1/4cuppomegranatearils
DirectionsPreheat oven to 400°F. Line a large rimmed baking sheet with foil. Whisk 2 tablespoons oil, paprika, cumin, turmeric, cloves (if using) and salt together in a small bowl.Remove outer leaves from cauliflower. Slice off the bottom of the core so the cauliflower sits flat on the prepared baking sheet. Lightly coat the cauliflower with cooking spray. Roast for 25 minutes; brush the cauliflower all over with the paprika mixture and rotate the pan front to back. Continue roasting until browned and tender, about 25 minutes more. Let cool for 5 minutes. Brush the cauliflower with 1 tablespoon oil.Photographer: Jen Causey, Food stylist: Emily Nabors Hall, Prop stylist: Lindsey LowerMeanwhile, combine feta, yogurt, mint, garlic and the remaining 1 tablespoon oil in a food processor; process until very smooth, 2 to 3 minutes, stopping to scrape down the sides as needed. With the processor running, slowly pour lemon juice through the chute; process until lighter in texture, 30 to 45 seconds. Slowly pour water through the chute, 1 teaspoon at a time; process until the mixture appears whipped and smooth, about 1 minute, stopping to scrape down the sides as needed. Transfer to a small bowl; cover and refrigerate until ready to use.Photographer: Jen Causey, Food stylist: Emily Nabors Hall, Prop stylist: Lindsey LowerUsing the back of a spoon, spread the feta mixture evenly on a platter. Top with the roasted cauliflower head and sprinkle with pomegranate arils. Garnish with additional mint and/or lemon slices, if desired.Nutrition InformationServing Size: 1/4 cauliflower & 1/4 cup whipped fetaCalories 329, Fat 25g, Saturated Fat 9g, Cholesterol 41mg, Carbohydrates 17g, Total Sugars 9g, Added Sugars 0g, Protein 13g, Fiber 5g, Sodium 504mg, Potassium 795mgFrequently Asked QuestionsPreheat the oven to 350°F. Cover the cauliflower with foil and bake for 15 minutes; uncover and bake for another 5 minutes. Then remove the chilled feta from the fridge and assemble the dish.This goes great with chicken, beef and pork. Try serving it with ourMaple-Glazed Chicken BreastsorPork Chops with White Wine & Capers.EatingWell.com, September 2024
Directions
Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Whisk 2 tablespoons oil, paprika, cumin, turmeric, cloves (if using) and salt together in a small bowl.Remove outer leaves from cauliflower. Slice off the bottom of the core so the cauliflower sits flat on the prepared baking sheet. Lightly coat the cauliflower with cooking spray. Roast for 25 minutes; brush the cauliflower all over with the paprika mixture and rotate the pan front to back. Continue roasting until browned and tender, about 25 minutes more. Let cool for 5 minutes. Brush the cauliflower with 1 tablespoon oil.Photographer: Jen Causey, Food stylist: Emily Nabors Hall, Prop stylist: Lindsey LowerMeanwhile, combine feta, yogurt, mint, garlic and the remaining 1 tablespoon oil in a food processor; process until very smooth, 2 to 3 minutes, stopping to scrape down the sides as needed. With the processor running, slowly pour lemon juice through the chute; process until lighter in texture, 30 to 45 seconds. Slowly pour water through the chute, 1 teaspoon at a time; process until the mixture appears whipped and smooth, about 1 minute, stopping to scrape down the sides as needed. Transfer to a small bowl; cover and refrigerate until ready to use.Photographer: Jen Causey, Food stylist: Emily Nabors Hall, Prop stylist: Lindsey LowerUsing the back of a spoon, spread the feta mixture evenly on a platter. Top with the roasted cauliflower head and sprinkle with pomegranate arils. Garnish with additional mint and/or lemon slices, if desired.Nutrition InformationServing Size: 1/4 cauliflower & 1/4 cup whipped fetaCalories 329, Fat 25g, Saturated Fat 9g, Cholesterol 41mg, Carbohydrates 17g, Total Sugars 9g, Added Sugars 0g, Protein 13g, Fiber 5g, Sodium 504mg, Potassium 795mgFrequently Asked QuestionsPreheat the oven to 350°F. Cover the cauliflower with foil and bake for 15 minutes; uncover and bake for another 5 minutes. Then remove the chilled feta from the fridge and assemble the dish.This goes great with chicken, beef and pork. Try serving it with ourMaple-Glazed Chicken BreastsorPork Chops with White Wine & Capers.
Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Whisk 2 tablespoons oil, paprika, cumin, turmeric, cloves (if using) and salt together in a small bowl.
Remove outer leaves from cauliflower. Slice off the bottom of the core so the cauliflower sits flat on the prepared baking sheet. Lightly coat the cauliflower with cooking spray. Roast for 25 minutes; brush the cauliflower all over with the paprika mixture and rotate the pan front to back. Continue roasting until browned and tender, about 25 minutes more. Let cool for 5 minutes. Brush the cauliflower with 1 tablespoon oil.
Meanwhile, combine feta, yogurt, mint, garlic and the remaining 1 tablespoon oil in a food processor; process until very smooth, 2 to 3 minutes, stopping to scrape down the sides as needed. With the processor running, slowly pour lemon juice through the chute; process until lighter in texture, 30 to 45 seconds. Slowly pour water through the chute, 1 teaspoon at a time; process until the mixture appears whipped and smooth, about 1 minute, stopping to scrape down the sides as needed. Transfer to a small bowl; cover and refrigerate until ready to use.
Using the back of a spoon, spread the feta mixture evenly on a platter. Top with the roasted cauliflower head and sprinkle with pomegranate arils. Garnish with additional mint and/or lemon slices, if desired.
Nutrition InformationServing Size: 1/4 cauliflower & 1/4 cup whipped fetaCalories 329, Fat 25g, Saturated Fat 9g, Cholesterol 41mg, Carbohydrates 17g, Total Sugars 9g, Added Sugars 0g, Protein 13g, Fiber 5g, Sodium 504mg, Potassium 795mg
Nutrition Information
Serving Size: 1/4 cauliflower & 1/4 cup whipped fetaCalories 329, Fat 25g, Saturated Fat 9g, Cholesterol 41mg, Carbohydrates 17g, Total Sugars 9g, Added Sugars 0g, Protein 13g, Fiber 5g, Sodium 504mg, Potassium 795mg
Serving Size: 1/4 cauliflower & 1/4 cup whipped feta
Calories 329, Fat 25g, Saturated Fat 9g, Cholesterol 41mg, Carbohydrates 17g, Total Sugars 9g, Added Sugars 0g, Protein 13g, Fiber 5g, Sodium 504mg, Potassium 795mg
Frequently Asked QuestionsPreheat the oven to 350°F. Cover the cauliflower with foil and bake for 15 minutes; uncover and bake for another 5 minutes. Then remove the chilled feta from the fridge and assemble the dish.This goes great with chicken, beef and pork. Try serving it with ourMaple-Glazed Chicken BreastsorPork Chops with White Wine & Capers.
Frequently Asked Questions
Preheat the oven to 350°F. Cover the cauliflower with foil and bake for 15 minutes; uncover and bake for another 5 minutes. Then remove the chilled feta from the fridge and assemble the dish.
This goes great with chicken, beef and pork. Try serving it with ourMaple-Glazed Chicken BreastsorPork Chops with White Wine & Capers.
EatingWell.com, September 2024
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Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
