This whole roasted cauliflower recipe features warming spices on a bed of tangy whipped feta.
For maximum flavor, add cloves to the spice mix for an added layer of aromatic sweetness.
The combination of lemon and mint in the whipped feta gives it a light, bright taste.
Photo:Photographer: Jen Causey, Food stylist: Emily Nabors Hall, Prop stylist: Lindsey Lower
And a sprinkling of pomegranate arils adds a pop of color, sweetness and fiber.
Line a large rimmed baking sheet with foil.
Remove outer leaves from cauliflower.
Photographer: Jen Causey, Food stylist: Emily Nabors Hall, Prop stylist: Lindsey Lower
Slice off the bottom of the core so the cauliflower sits flat on the prepared baking sheet.
Lightly coat the cauliflower with cooking spray.
Continue roasting until browned and tender, about 25 minutes more.
Photographer: Jen Causey, Food stylist: Emily Nabors Hall, Prop stylist: Lindsey Lower
Let cool for 5 minutes.
Brush the cauliflower with 1 tablespoon oil.
Transfer to a small bowl; cover and refrigerate until ready to use.
Photographer: Jen Causey, Food stylist: Emily Nabors Hall, Prop stylist: Lindsey Lower
Using the back of a spoon, spread the feta mixture evenly on a platter.
Top with the roasted cauliflower head and sprinkle with pomegranate arils.
Garnish with additional mint and/or lemon slices, if desired.
Cover the cauliflower with foil and bake for 15 minutes; uncover and bake for another 5 minutes.
Then remove the chilled feta from the fridge and assemble the dish.
This goes great with chicken, beef and pork.
Try serving it with ourMaple-Glazed Chicken BreastsorPork Chops with White Wine & Capers.
