{"id":4960,"date":"2024-03-05T04:06:44","date_gmt":"2024-03-05T04:06:44","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=4960"},"modified":"2024-03-05T04:06:46","modified_gmt":"2024-03-05T04:06:46","slug":"roasted-whole-cauliflower-with-feta","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/roasted-whole-cauliflower-with-feta\/","title":{"rendered":"Roasted Whole Cauliflower with Feta"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Roasted Whole Cauliflower with Feta<\/span><\/h2>\n
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A mixture of olive oil, mustard, balsamic vinegar, honey and garlic is slathered onto a head of cauliflower before roasting. The cauliflower then gets a finishing swipe of mustard and a coating of feta and parsley before roasting for a few minutes more to soften the feta. The cauliflower is simply cut into wedges for serving.<\/span><\/div>\n
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Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Courtney Hill – Milk Street<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • \u00bd<\/span> cup<\/span> extra-virgin olive oil<\/span><\/li>
  • 4<\/span> tablespoons<\/span> dijon mustard<\/span> divided<\/span><\/li>
  • 1<\/span> tablespoon<\/span> balsamic vinegar<\/span><\/li>
  • 2<\/span> teaspoons<\/span> honey<\/span><\/li>
  • 2<\/span> medium<\/span> garlic cloves<\/span> finely grated<\/span><\/li>
  • Kosher salt and ground black pepper<\/span><\/li>
  • 2<\/span> pound<\/span> head cauliflower<\/span> trimmed<\/span><\/li>
  • 2<\/span> ounces<\/span> feta cheese<\/span> crumbled (\u00bd cup)<\/span><\/li>
  • \u00bc<\/span> cup<\/span> finely chopped fresh flat-leaf parsley<\/span><\/li>
  • Lemon wedges<\/span> to serve<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Heat the oven to 450\u00b0F with a rack in the middle position. Line a rimmed baking sheet with foil or kitchen parchment. In a small bowl, whisk until creamy the oil, 2\u00bd tablespoons of mustard, the vinegar, honey, garlic, \u00bd teaspoon salt and \u00bc teaspoon pepper. Measure \u00bc cup of the mixture into a small bowl and set aside.<\/div><\/li>
    • Place the cauliflower on the prepared baking sheet and brush the surface with the remaining oil-mustard mixture. Roast until deeply browned and a skewer inserted all the way through the head and into the core meets just a little resistance, 40 to 55 minutes.<\/div><\/li>
    • While the cauliflower roasts, in a small bowl, toss together the feta and parsley. When the cauliflower is ready, remove the baking sheet from the oven. Brush the remaining 1\u00bd tablespoons mustard over the surface, then pat on the feta-parsley mixture, pressing so that it adheres. Return to the oven and continue to roast until the feta begins to melt, 5 to 8 minutes.<\/div><\/li>
    • Using a wide metal spatula, transfer the cauliflower to a cutting board, then cut the head into 4 wedges. Serve with lemon wedges and the reserved oil-mustard mixture.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      <\/span>Tip:<\/span><\/h5>\nDon’t forget to line the baking sheet with foil or kitchen parchment. This will help prevent any drips of the oil-mustard mixture from scorching and smoking during roasting. Also, don’t worry if the cauliflower browns very deeply\u2014chars, even\u2014in the oven. This caramelization adds sweet, nutty flavor to the dish.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":4957,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,136,542,543,140,696],"tags":[],"class_list":["post-4960","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-entree","category-greek","category-roast","category-side","category-snack"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/03\/Roasted-Whole-Cauliflower-Feta.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4960","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=4960"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4960\/revisions"}],"predecessor-version":[{"id":4961,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4960\/revisions\/4961"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/4957"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=4960"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=4960"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=4960"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}