Greek Roasted Cauliflower is seasoned with oregano, garlic, and lemon, roasted to perfection, then topped with crumbled feta cheese, fresh herbs, a squeeze of lemon, and a drizzle of extra-virgin olive oil.
Place cauliflower florets on a rimmed baking sheet. Drizzle with 2 tablespoons of the extra-virgin olive oil, and sprinkle with the oregano (1 teaspoon), garlic powder (1 teaspoon), and lemon zest. Toss together to coat each floret in the oil and seasoning (I used my hands for this).
Roast at 425 degrees F for 25-30 minutes, tossing once halfway through to ensure even cooking, or until golden brown and softened.
Transfer cauliflower to a plate or serving dish. Sprinkle with the crumbled feta (2 oz.), fresh herbs (2 tablespoons), squeeze on the lemon juice, and drizzle with the remaining olive oil (2 tablespoons). Serve.
Notes
Alternative: mix the lemon juice and herbs with plain yogurt (Greek or regular), salt, and pepper and thin out with the olive oil. Drizzle on top of the roasted cauliflower, followed by the crumbled feta.
Make it vegan / dairy-free: use a vegan feta cheese substitute.
For frozen cauliflower, it will be easier to make if they've defrosted a little. Lay them out on a paper towel on the baking sheet while your oven preheats and you prep everything, then pat them dry with the towel and proceed as normal (it's OK if they don't completely thaw out!).