Cumin-Roasted Cauliflower with Whipped Feta
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
For the cauliflower:
  • 1 large head cauliflower, separated into florets
  • 2 tablespoons olive oil
  • 1½ teaspoons cumin
  • 1 teaspoon coarse kosher salt
  • ½ teaspoon freshly cracked black pepper
For the whipped feta:
  • 6 ounces feta, crumbled (preferably French)
  • 3 ounces cream cheese, room temperature
  • 1 small garlic clove, grated
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper (salt may not be needed depending on the saltines of the feta)
  • 2-3 tablespoons cream (optional)
For serving:
  • Thinly slices scallions or chives and roughly chopped parsley (optional)
  1. Preheat oven to 425ºF
  2. Place cauliflower on a sheet tray and drizzle with oil. Sprinkle on cumin, salt and pepper and toss until evenly coated with oil and seasoning. Spread out in an even layer and roast in the middle rack of the oven, turning once, until tender and brown, about 20-25 minutes
For the feta:
  1. Place the feta, grated garlic and cream cheese in the bowl of a food processor. Pulse a few times. Add the cream (if using), olive oil and lemon juice and process until smooth and silky.
  2. To serve, transfer the cauliflower to a serving plate and scatter over scallions and parsley, if using. Dollop over the whipped feta or place it in a small bowl, for dipping.
Recipe by Nerds with Knives at