Greek Cauliflower with Tomatoes and Feta Cheese

This recipe is definitely one of our favorites! It will transport you to Greece. If you don’t like feta, leave it out or add a cheese you like. Barb L.

Serves: 6


¼ cup Flying Olive Garlic, Lemon, Gremolata, or a Single Varietal Extra Virgin Olive Oil of Choice, more for oiling the baking dish

1 large yellow onion, chopped

2 cloves garlic, minced

6 ripe Roma tomatoes, seeded, halved, and finely chopped

1 head (about 2 ½ pounds) cauliflower, trimmed and cut into 1” florets

The juice of ½ a lemon

¼ tsp ground cinnamon

1 bay leaf

2 oz feta cheese, crumbled

Sea salt

Freshly ground black pepper


Preheat the oven to 375 degrees F.

Place 2 Tbsp Flying Olive EVOO of Choice in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring often, until the onion has softened, about 5 minutes. Add the tomatoes, cover, and simmer, stirring occasionally, until the tomatoes have softened, about 5 minutes. Add the cauliflower, cover, and cook until the florets are crisp-tender, about 10 minutes.

Transfer the cauliflower and tomatoes to a well-oiled ovenproof dish, just big enough to hold the cauliflower in a single layer. In a small bowl, whisk together the lemon juice, cinnamon, the remaining 2 Tbsp of Flying Olive EVOO, and ¼ cup of water. Pour the lemon juice mixture evenly over the cauliflower. Break the bay leaf in half and add it to the dish. Sprinkle on the feta cheese. Season to taste with salt and pepper. Cover the baking dish with aluminum foil.

Bake the cauliflower until it is tender when pierced with the tip of a paring knife, about 50 minutes. Uncover and continue baking until the cauliflower is golden on the top, about 10 minutes longer. Let stand for 15 minutes before serving.

Submitted by Barb L.