Name: Roasted Cauliflower with Whipped Feta Red Pepper Sauce
Ingredients: 1 large head cauliflower, cut into florets; 2 tablespoons olive oil; ½ teaspoon garlic powder; ½ teaspoon smoked paprika; ½ teaspoon salt; ¼ teaspoon black pepper; 12 oz jar roasted red peppers, drained; 1 teaspoon garlic powder; 3 tablespoons olive oil; 8 oz feta cheese, crumbled; 1 tablespoon lemon juice; 1 teaspoon dried oregano; Pinch of salt, to taste; ¼ teaspoon crushed red pepper; Fresh parsley or basil (optional for garnish)

Ingredients

Scale

For the Cauliflower

1 large head cauliflower, cut into florets

2 tablespoons olive oil

½ teaspoon garlic powder

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

For the Red Pepper Feta Sauce

12 oz jar roasted red peppers, drained

1 teaspoon garlic powder

3 tablespoons olive oil

8 oz feta cheese, crumbled

1 tablespoon lemon juice

1 teaspoon dried oregano

Pinch of salt, to taste

¼ teaspoon crushed red pepper

Fresh parsley or basil (optional for garnish)

Instructions

Preheat your oven to 425°F.
Spread the cauliflower florets on a large baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to coat, then spread into an even layer.
Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy on the edges.
Add the roasted red peppers, garlic powder, olive oil, feta, lemon juice, oregano, salt, and crushed red pepper to a blender or food processor.
Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if needed (more lemon or salt can really wake it up).
Transfer the roasted cauliflower to a serving plate.
Spoon the red pepper feta sauce over the top. Finish with fresh herbs and an extra squeeze of lemon if you like.