Cauliflower Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil for easy cleanup.

Trim the cauliflower by removing outer leaves and the stem base so it sits flat. You can roast whole, halved, or as thick steaks: for even cooking, cut into 1–1.5 inch thick steaks or keep whole for a centerpiece (if whole, roast longer).

Brush or rub the cauliflower all over with 2 tablespoons olive oil, then sprinkle evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Place on the prepared baking sheet.

Roast until deeply golden and tender when pierced with a knife: about 25–35 minutes for steaks or florets, or 45–60 minutes for a whole head (rotate halfway through). If the top browns too quickly, tent loosely with foil.

While the cauliflower roasts, prepare the whipped feta. Crumble the drained feta into a food processor.

Add 1/4 cup Greek yogurt, 2 tablespoons milk, 1 tablespoon lemon juice, and 1/4 teaspoon black pepper to the food processor with the feta.

Process until smooth and airy, scraping down the sides as needed. Add an extra tablespoon of milk if needed to reach a creamy, spreadable consistency. Taste and adjust: add a pinch of salt only if necessary (feta can be salty). Transfer to a bowl and keep at room temperature.

Soak the sultanas: place 3 tablespoons sultanas in a small bowl and pour 2 tablespoons hot water over them. Let sit 5–10 minutes until plump, then drain any excess liquid.

Warm the Calabria chile: in a small skillet over low heat, gently warm 1 tablespoon Calabria chile paste or oil for about 30 seconds to 1 minute to release aroma (do not burn). Remove from heat.

When cauliflower is roasted, transfer it to a serving platter. If roasted whole, cut into wedges now; if steaks or florets, arrange them attractively.

Spoon or spread a generous layer of whipped feta over the top of each cauliflower piece or dollop in the center of a whole head. Use the back of the spoon to create swirls.

Scatter the plumped sultanas over the whipped feta, then drizzle the warmed Calabria chile and its oil in thin ribbons across the dish (use less or more depending on heat preference).

Drizzle 2 tablespoons honey over the cauliflower and feta, concentrating some on the sultanas for contrast. Then sprinkle the chopped fresh herbs, lemon zest, and toasted pine nuts or almonds (if using).

Finish with a light drizzle of 1 tablespoon extra-virgin olive oil and a pinch (about 1/2 tsp) of flaky sea salt. Serve warm or at room temperature.