Roasted Cauliflower Florets with Blood Oranges and Whipped Feta
Description
Whipped feta is topped with roasted cauliflower florets and blood orange segments - an impressive side for the holidays.
Ingredients
•
1 medium head cauliflower, cut into florets
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2 tablespoons olive oil, divided
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1/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1 head garlic
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1/2 teaspoon olive oil
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1 (8 ounce) package feta cheese
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1/2 cup plain whole-milk Greek yogurt
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2 blood oranges
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2 tablespoons pine nuts, toasted
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chopped fresh parsley, for garnish
Directions
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.
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.
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.
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.)
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).
7
Spread whipped feta onto a large platter. Top with roasted cauliflower, orange suprêmes, pine nuts, zest, and parsley.