Irresistible Cumin-Roasted Cauliflower with Creamy Whipped Feta Delight

This Irresistible Cumin-Roasted Cauliflower with Creamy Whipped Feta combines simple and stunning flavors in a vegetarian delight.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Appetizers

Cuisine: Vegetarian

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cauliflower

1 head Cauliflower Cut into florets
1 tablespoon Cumin Seeds
2 tablespoons Extra Virgin Olive Oil
to taste Salt
to taste Pepper Freshly ground preferred

For the Creamy Whipped Feta

8 ounces Feta Cheese Can substitute with plant-based cream cheese
2 tablespoons Lemon Juice Apple cider vinegar can be used as a substitute

Equipment

Oven
Mixing bowl
Food Processor
baking sheet

Method

Preparation Steps

Preheat your oven to 425°F (220°C).
In a large mixing bowl, toss cauliflower florets with olive oil, cumin seeds, salt, and pepper.
Spread the seasoned florets onto a parchment-lined baking sheet and roast for 25-30 minutes until golden brown and tender.
In a food processor, blend feta cheese, lemon juice, and a drizzle of olive oil until smooth and creamy.
Serve the warm roasted cauliflower on a platter, garnished generously with the creamy whipped feta.
Drizzle with extra olive oil or add fresh herbs for enhanced flavor and presentation.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 12gProtein: 6gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 100IUVitamin C: 70mgCalcium: 250mgIron: 2mg

Notes

For an extra flavor kick, consider mixing in garlic or fresh herbs into the whipped feta before serving. Store leftovers in an airtight container in the fridge for up to three days.

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