Mediterranean Roasted Cauliflower

5 from 1 reviews


  • 1 head cauliflower, coarsely chopped into pea size pieces
  • 1/2 C. diced red onion
  • 4 cloves garlic, minced
  • 1/4 C. olive oil
  • 1 tsp. dried oregano
  • 1/4 C. chopped fresh parsley
  • 1/4 C. chopped kalamata olives
  • 1/4 C. chopped sun dried tomatoes*
  • handful of grape tomatoes sliced in half
  • zest from 1 lemon*
  • 1/4 C. crumbled feta cheese
  • 1/4 C. toasted pine nuts
  • salt & freshly ground black pepper to taste


  1. Preheat oven to 400 degrees.
  2. In large bowl add cauliflower, onion, garlic, oregano and olive oil. Toss well to coat.
  3. Spread cauliflower mixture on large rimmed baking sheet and roast (stirring occasionally) about 30 minutes, until tender and browned.
  4. Transfer to serving bowl.  Stir in remaining ingredients.  Taste and adjust seasoning (salt & pepper) to taste.


  • I use sun dried tomatoes packed in oil and drained.
  • Save the lemon juice and add some when adjusting the seasonings at the end if you like.
  • Serve warm or chilled.