This recipe had been bouncing around in my brain for weeks before I finally figured out exactly how I wanted to do it! Roasted cauliflower, sweet curry seasoning, nutty pine nuts, briny capers, and finished with a shower of salty feta cheese.
It’s the stuff weeknight dinner side dishes are made of, guys. Plus, it holds up like a freaking rockstar in the fridge so it’s awesome for meal prep as well!
After we had this as a dinnertime side dish, I added it to my lunchtime salad the next day and HOLY WOW. With next day flavors, it’s amazing as a meat-free salad topper, tossed with a little olive oil and salt as a dressing.
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Roasting cauliflower brings out an inherent nuttiness that blends really well with the garam masala, pine nuts, and briny capers. Adding crumbled feta at the end is optional if you’re vegan- but it bumps up the flavor and rounds the whole dish out in the end.
Ingredients
1 head cauliflower
2 tablespoons olive oil
¼ teaspoon tumeric
¼ teaspoon ground ginger
¼ teaspoon garlic powder
½ teaspoon garam masala
¼ cup pine nuts
¼ cup capers, drained
3 ounces crumbled feta (about ⅓ cup)
Instructions
Preheat the oven to 350*F.
Remove the stem from the cauliflower with a sharp knife, and break the head up into small bite-sized florets.
In a large bowl, combine the cauliflower, oil, seasonings, pine nuts, and capers. Use tongs or your hands to toss and mix until everything is coated with the seasoning.
Spread on a sheet pan in an even layer.
Place the pan in the oven and roast 10-12 minutes, until the pine nuts have turned a toasty brown color and the cauliflower has softened.
Remove from the oven and sprinkle the crumbled feta in an even layer on top.
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