Roasted Cauliflower, Feta Cream, Herb Salad by @simonauscher

30 min

2 servings

🥦

0.5 large head

Cauliflower

🧀

100 g

Feta cheese

🥣

15 ml

Greek yogurt

🍋

1

Lemon

🌿

15 g

Parsley

🌿

10 g

Dill

🌿

10 g

Mint

🧅

50 g

White onion

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🫒

45 ml

Olive oil

  1. Preheat

    Preheat the oven to 180°C / 350°F.

  2. Trim
    • cauliflower

    Trim the cauliflower and cut it in half through the core, keeping the stem intact.

  3. Season
    • cauliflower
    • salt
    • Olive oil

    Season the cut side of the cauliflower with salt, black pepper, and 1 tablespoon of olive oil.

  4. Place
    • cauliflower

    Place the cauliflower cut-side down on the baking sheet. Roast for 15 minutes until tender and lightly browned.

  5. Crumble
    • feta cheese
    • Greek yogurt
    • lemon

    Crumble the feta cheese into the blender. Add the Greek yogurt and juice from half of the lemon.

  6. Add
    • extra-virgin olive oil
    • Feta cheese

    Add 1 tablespoon of olive oil to the feta mixture. Blend until completely smooth and creamy.

  7. Chop
    • fresh parsley
    • White onion

    Finely chop the parsley, dill, mint, and white onion.

  8. Combine
    • fresh parsley
    • Lemon
    • White onion

    Combine the chopped herbs and onion with juice from the remaining lemon half. Drizzle with the remaining 1 tablespoon of olive oil.

  9. Spread
    • feta cheese
    • cauliflower

    Spread the feta cream onto a serving plate. Place the roasted cauliflower on top.

  10. Spoon
    • fresh parsley
    • Cauliflower
    • Salt

    Spoon the herb salad over the cauliflower. Finish with salt, black pepper, and olive oil to taste.

Roasted Cauliflower, Feta Cream, Herb Salad by @simonauscher

30 min

2 servings

🥦

0.5 large head

Cauliflower

🧀

100 g

Feta cheese

🥣

15 ml

Greek yogurt

🍋

1

Lemon

🌿

15 g

Parsley

🌿

10 g

Dill

🌿

10 g

Mint

🧅

50 g

White onion

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🫒

45 ml

Olive oil

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C / 350°F.

  2. Step 2/10

    Trim the cauliflower and cut it in half through the core, keeping the stem intact.

    🥦cauliflower
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    Season the cut side of the cauliflower with salt, black pepper, and 1 tablespoon of olive oil.

    🥦cauliflower
    🧂salt
    ⚫black pepper
    🫒extra-virgin olive oil
    🍳baking sheet

  4. Step 4/10

    Place the cauliflower cut-side down on the baking sheet. Roast for 15 minutes until tender and lightly browned.

    🥦cauliflower
    🍳baking sheet

  5. Step 5/10

    Crumble the feta cheese into the blender. Add the Greek yogurt and juice from half of the lemon.

    🧀feta cheese
    🥣Greek yogurt
    🍋lemon
    🍋citrus juicer

  6. Step 6/10

    Add 1 tablespoon of olive oil to the feta mixture. Blend until completely smooth and creamy.

    🫒extra-virgin olive oil

  7. Step 7/10

    Finely chop the parsley, dill, mint, and white onion.

    🌿fresh parsley
    🌿fresh dill
    🌿fresh mint
    🧅white onion
    🔪chef's knife
    🪵cutting board

  8. Step 8/10

    Combine the chopped herbs and onion with juice from the remaining lemon half. Drizzle with the remaining 1 tablespoon of olive oil.

    🌿fresh parsley
    🌿fresh dill
    🌿fresh mint
    🧅white onion
    🍋lemon
    🫒extra-virgin olive oil
    🥣mixing bowl
    🍋citrus juicer

  9. Step 9/10

    Spread the feta cream onto a serving plate. Place the roasted cauliflower on top.

    🧀feta cheese
    🥦cauliflower
    🍽️serving plate

  10. Step 10/10

    Spoon the herb salad over the cauliflower. Finish with salt, black pepper, and olive oil to taste.

    🌿fresh parsley
    🌿fresh dill
    🌿fresh mint
    🧅white onion
    🧂salt
    ⚫black pepper
    🫒extra-virgin olive oil
    🍽️serving plate

Composition

Ingredients

Types

Vegetables, Dairy, Fruits, Seasonings

Ingredients

Cauliflower, Feta cheese, Greek yogurt, Lemon, Parsley, Dill, Mint, White onion, Salt, Pepper, Olive oil

Notes

Cauliflower (or two small ones)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Low-carb, Ketogenic

Calories

235 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 15g, Dietary fiber: 6g, Total fat: 16g, Saturated fat: 6g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 250mg, Potassium: 520mg, Sodium: 520mg, Iron: 2.2mg

Vitamins

Vitamin C: 85mg, Vitamin K: 210mcg, Folate: 80mcg, Vitamin B6: 0.4mg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, baking sheet, mixing bowl, serving plate, citrus juicer

Appliances

Oven, Blender

Type

Type

Type Of Dish

Main Course, Side Dish, Starter

Occasions

Lunch, Dinner, Summer, Fall, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

Mediterranean, French

Geographic

France, Europe

Various

Aspect

Texture

Tender, Roasted, Creamy, Smooth, Crisp, Fresh

Flavors

Tangy, Salty, Herbaceous, Citrusy, Savory, Peppery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours because the dish contains dairy), fridge : 3 days (Store in an airtight container,Keep the herb salad separate when possible,Reheat cauliflower in the oven before serving), freezer : 30 days (Freeze roasted cauliflower and feta cream separately,Do not freeze the fresh herb salad,Thaw in the refrigerator overnight)