Cauliflower Saganaki Recipe

Preheat the oven to 275°F (135°C). In a small baking dish or ovenproof skillet, combine halved cherry tomatoes, 6 tbsp EVOO, sliced garlic, thyme, red pepper flakes, and 1 tsp sea salt. Stir gently to coat.

Bake low and slow for 45–60 minutes until tomatoes are soft, slightly wrinkled and have released their juices into the oil. Remove from oven and let cool slightly. Reserve oil by spooning 2 tbsp into a small bowl for finishing; keep the rest with the tomatoes.

While tomatoes confit in the oven, prepare the cauliflower. Pat florets dry. Heat a large skillet over medium-high heat and add 1 tbsp EVOO. Add cauliflower florets in an even layer (work in batches if necessary) and sear without moving for 3–4 minutes until well browned on one side.

Toss florets, add remaining 2 tbsp EVOO, minced garlic, 1 tsp salt and 1 tsp pepper. Continue to cook 4–6 minutes, stirring occasionally, until cauliflower is tender-crisp and browned in spots. Remove cauliflower to a plate and keep warm.

In the same skillet (wipe out if there is excessive char, but keep fond), add the block of feta. If feta is too large for the skillet, cut into two slabs about 1–1½ inches thick. Add a drizzle (about 1 tsp) of the reserved confit oil around the feta and place over medium heat.

Sear the feta 2–3 minutes per side until golden brown and slightly caramelized; carefully flip with a spatula. As the feta warms, spoon a little of the confit tomato mixture (about ¼–½ cup) and some of its oil around the cheese to heat through without making it fall apart.

Once feta is browned and warmed through (it should hold shape but be soft), transfer it to a warmed shallow serving dish. Nestle the seared cauliflower around the feta.

Spoon the confit cherry tomatoes and some of their oil over and around the seared feta and cauliflower. Drizzle the reserved 2 tbsp confit EVOO over the whole platter.

Sprinkle lemon zest and lemon juice evenly over the dish. Scatter chopped parsley and dill on top. Taste and adjust seasoning with a pinch more salt and pepper if desired.

Serve immediately with crusty bread or warm pita slices for scooping. Provide lemon wedges on the side for extra brightness.