Roasted Cauliflower Florets with Blood Oranges and Whipped Feta
Whipped feta is topped with roasted cauliflower florets and blood oranges — an impressive side dish for any holiday meal.
Ingredients
- 1 medium head cauliflower , cut into florets
- 2 tablespoons olive oil , divided
- 0.25 teaspoons salt
- 0.25 teaspoons freshly ground black pepper
- 1 head garlic
- 0.5 teaspoons olive oil
- 1 package feta cheese , 8 ounce
- 0.5 cups plain whole-milk Greek yogurt
- 2 bloods oranges
- 2 tablespoons pine nuts , toasted
- chopped fresh parsley , for garnish
Instructions
-
1
Preheat the oven to 425 degrees F (220 degrees C).
-
2
Put cauliflower on a foil-lined 10x15-inch baking pan. Drizzle with 1 tablespoon oil and sprinkle with salt and pepper; toss to coat.
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3
Peel away dry outer layers of garlic bulb, leaving inner layers and cloves intact. Trim bulb top to expose cloves; set, cut side up, in a custard cup or ramekin. Drizzle with 1/2 teaspoon oil. Cover with foil.
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4
Roast cauliflower and garlic, turning cauliflower once, until cauliflower is deeply browned and tender, and garlic cloves are soft, about 25 minutes. Let garlic cool slightly, then squeeze cloves into a small bowl and mash with a fork.
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5
Process 1 teaspoon of the mashed roasted garlic in a food processor with feta, yogurt, and remaining 1 tablespoon oil until smooth. (Reserve remaining garlic for another use.)
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6
Remove 1 teaspoon zest from one blood orange, then cut both oranges into suprêmes. (Trim away peel and all white pith from fruit, then cut inner membranes away from individual segments).
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7
Spread whipped feta onto a large platter. Top with roasted cauliflower, orange suprêmes, pine nuts, zest, and parsley.
Nutrition Facts
Per serving
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