Roasted Cauliflower Florets with Blood Oranges and Whipped Feta

Whipped feta is topped with roasted cauliflower florets and blood orange segments - an impressive side for the holidays.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 180 Calories

Ingredients

• 2 tablespoons olive oil, divided
• 1 head garlic
• 1 medium head cauliflower, cut into florets
• 2 tablespoons pine nuts, toasted
• 1 (8 ounce) package feta cheese
• chopped fresh parsley, for garnish
• 0.25 teaspoon salt
• 0.25 teaspoon freshly ground black pepper
• 0.5 teaspoon olive oil
• 0.5 cup plain whole-milk Greek yogurt
• 2 blood oranges

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 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.

Step 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.

Step 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.

Step 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.)

Step 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).

Step 7

Spread whipped feta onto a large platter. Top with roasted cauliflower, orange suprêmes, pine nuts, zest, and parsley.