Cauliflower with Olives, Almonds, and Feta

The NY Times has been on fire with the recipes lately. They’ve been featuring interesting but simple recipes that I’ve been cooking within a week of reading them. BLT Tacos was just the start. Next I made this great cauliflower side with some serious Mediterranean vibes.

First, get a pan of cauliflower florets in the oven and roast for 25 minutes (at 375-400). I tossed mine with olive oil, salt, pepper, and red pepper flakes. While that’s cooking, prep the rest of the dish by roughly chopping almonds (I used almonds that were already roasted as an extra time saver), crumbling some feta, chopping green olives in a not-at-all-precise way, and chopping fresh parsley. Toss the cauliflower with everything else and squeeze some lemon on top.

This is nice and salty and fresh. It’s nice warm but also great at room temp. And although it’s not a cold side, it makes me feel like summer because all the briny ingredients recall the Mediterranean Sea.