Roasted Cauliflower with Feta, Tomatoes, Walnuts, and Capers
Prep time
Cook time
Total time
Cauliflower gets dressed up in this vibrant dish with a variety of flavors, colors, and textures. Super simple to prepare. A wonderful side dish or appetizer.
Recipe type: Side dish, appetizer, vegetables
Cuisine: American
Serves: 4
  • 1½ lbs. cauliflower florets, halved or cut into quarters if large (see notes)
  • 8 ounces grape tomatoes, whole (about 1 cup)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup (2 ounces) crumbled feta cheese
  • ¼ cup chopped walnuts, toasted
  • ¼ cup capers, drained
  • 2 tablespoons finely chopped parsley
  • ½ lemon
  1. Preheat the oven to 425 degrees.
  2. Place the cauliflower and grape tomatoes on a half sheet pan and drizzle with olive oil. Sprinkle with salt and pepper and toss until the vegetables are coated with the oil.
  3. Roast on the bottom rack of the oven for 30 minutes, stirring halfway through the cooking time.
  4. When the vegetables are done, sprinkle on the feta, walnuts, capers, and parsley. Squeeze the lemon on top and stir everything together thoroughly.
You’ll need a medium head of cauliflower weighing about 2 lbs. to yield 1½ lbs. of florets.
Nutrition Information
Serving size: ¼ of recipe, Calories: 199, Fat: 15g, Saturated fat: 3g, Unsaturated fat: 12g, Trans fat: 0g, Carbohydrates: 14g, Sugar: 4g, Sodium: 1016mg, Fiber: 5g, Protein: 7g, Cholesterol: 11mg
Recipe by Queen of My Kitchen at