Description
A stunning cauliflower wedge salad topped with a creamy feta dressing, showcasing the delicious caramelization of roasted cauliflower.
Ingredients
- 1 cauliflower
- 1/4 cup olive oil
- 2 tablespoons grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 3 tablespoons olive oil (for dressing)
- 2 ounces Greek yogurt
- Juice from 1/2 medium lemon
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 2 ounces feta cheese, crumbled
- 1 tablespoon dill, chopped
- Optional: milk to thin out dressing
Instructions
- Preheat your oven to 450°F and prepare your sheet pan with parchment paper and a spray of olive oil.
- Remove the outer leaves and stem from the cauliflower. Slice the head into quarters, crisscrossing to encourage even roasting.
- In a small bowl, mix together 1/4 cup olive oil, parmesan cheese, garlic powder, onion powder, paprika, and salt and pepper to taste.
- Brush the seasoning mixture on all sides of the cauliflower wedges, except the bottom.
- Place the wedges cut-side up on the prepared pan. Cover with foil and bake for 25 minutes.
- After 25 minutes, remove the foil and broil for a few minutes until tops become golden brown. Keep an eye on them to prevent burning.
Notes
Feel free to adjust the spices to your taste preferences. Pair this salad with grilled meats or fish for a complete meal.
