As a main course, this whole roasted cauliflower would be fabulous with Ms. Britton's mint chutney and some rice. This cauliflower is also fabulous chopped up into pasta or quinoa, served with sauteed greens, or next to pork or salmon.
Prep Time: 1 hour, 10 minutes
Cook Time: 1 hour
Total Time: 2 hours, 10 minutes
Yield: Serves 4
- 1 whole cauliflower, leaves removed
- 2 cloves of garlic, finely chopped or pressed
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 3/4 teaspoon salt
- 1/2 cup crumbled feta cheese
- 1 tablespoon lemon juice
- 1/3 cup full-fat thick yogurt (such as plain Greek yogurt)
In a small bowl used a fork to mash together the garlic, cumin, garam masala, salt and feta.
Stir in the lemon juice and yogurt.
Spread the sauce evenly over the entire cauliflower. Chill the cauliflower for 1 hour in the refrigerator.
Preheat the oven to 400 F
Roast the cauliflower for 1 hour until the outside is slightly browned and the cauliflower can easily be pierced with a fork.
© recipe 2012 Jennifer Meier licensed to About.com, Inc.
Buying and Storing Feta Cheese
Feta, whether in brine or not, can keep for weeks in a refrigerator. It's a great cheese to always have on hand, as it can brighten up the flavor of salads, pasta and other dishes. Brine will keep the feta moist and fresh for a longer amount of time (sometimes, months). If the feta you bought did not come in brine, then just mix water with a little bit of salt. Submerge the cheese in the brine and store in an airtight container.
Different countries and regions make different styles of feta. This guide to feta cheese explains the different styles, but the best way to figure out which type of feta you prefer is to taste many different kinds.