From the New York Times.
Roasted cauliflower is a pure delight, but tossing it with feta, toasted almonds and olives makes it even better. The additions come together while the cauliflower roasts, allowing you to assemble this side in no time. If almonds aren’t available, walnuts or hazelnuts are good substitutions. This dish works well served warm, but it’s equally good at room temperature if you want to make it ahead. Serve with grilled pork chops or pan-seared chicken thighs with lemon and herbs, or fold it into cooked grains, such farro or rice, for a hearty grain salad.
Serves 4
1 medium head of cauliflower (about 2 1/2 pounds), cut into florets
3 tbsp olive oil
Kosher salt and black pepper
Pinch of red-pepper flakes (optional)
¼ cup roughly chopped almonds
⅓ heaping cup/about 3 oz crumbled Greek feta cheese
½ cup pitted and roughly chopped green olives
2 tbsp finely chopped Italian parsley
½ lemon, to taste
Flaky salt (optional)
Heat the oven to 425 F.
In a large bowl, toss the cauliflower with the olive oil.
Season well with the salt, pepper and red-pepper flakes, if using, and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 25 to 30 minutes, tossing halfway through to ensure even browning.
Meanwhile, toast the almonds in a skillet over medium-low heat, stirring frequently to ensure they don’t burn, about 4 to 5 minutes. Remove from heat and set aside.
Once the cauliflower is roasted, toss it in a large bowl with the feta cheese, olives, half the almonds and 1 tablespoon parsley until combined. Top with remaining almonds and parsley, and lemon. Season with flaky salt, if desired.