Cauliflower Wedge ‘Salad’ with Creamy Feta Dressing
Not your mother’s cauliflower side dish.
This is so simple to make and delicious as can be thanks to that creamy and healthy dressing. This is definitely inspired by my viral Cheesy Cauliflower Steaks Recipe with very little prep and all the flavor.
The best part of this is that dressing topping. Super healthy made with Greek yogurt, lemon and olive oil. Of course the feta brings all the deliciousness but before you add it, make sure you have the right consistency. If yours is too thick, add in 1 tablespoon of milk or water per stir to reach the desired consistency.
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Cauliflower Wedge Salad with Creamy Feta Dressing
Ingredients
- 1 cauliflower
- 1/4 cup olive oil
- 2 tbs grated parmesan cheese
- 1/2 tsp each garlic powder, onion powder, paprika
- salt and pepper to taste
Dressing:
- 3 tbs olive oil
- 2 oz Greek yogurt
- 1/2 medium lemon, juiced
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- salt and pepper to taste
- 2 oz feta cheese, crumbled
- 1 tbs dill, chopped
- Optional: milk to thin out dressing
Instructions
- Preheat oven to 450°F. Line a medium sheet pan with parchment paper. Spray with olive oil.
- Remove the stem and leaves from your cauliflower and slice into quarters (criss cross).
- In a small bowl, mix together the olive oil, parmesan cheese, garlic powder, onion powder, paprika and salt and pepper to taste. Brush this mixture on the cauliflower wedges – all sides, except the bottom. Bake covered for 25 minutes, then remove cover and broil to get golden brown tops.
Dressing:
- Whisk together the oil, yogurt, lemon juice, garlic, dijon, salt and pepper to taste. If its too thick add in one tablespoon of milk at a time, until you reach your desired consistency. Next fold in the feta and dill. Taste and adjust any flavors if needed. Drizzle on to your wedges along with some optional chili pepper flakes and enjoy!
Nutrition
Calories: 311kcal | Carbohydrates: 10g | Protein: 7g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 15mg | Sodium: 268mg | Potassium: 488mg | Fiber: 3g | Sugar: 4g | Vitamin A: 94IU | Vitamin C: 77mg | Calcium: 145mg | Iron: 1mg
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Absolutely Outstanding! Full of flavor. We loved every bite! Can’t wait to make it for guests.
Hi Marie, Yesss! I’m happy it was enjoyed and thank you for coming back to leave a kind review too!
Very delicious
Hi Alice, indeed! I’m glad you liked the recipe!
So good! Followed the recipe and it came together fast. I’ll definitely do this again!
Hi Shelly, awesome! Thank you for trying them out!
Made this tonight … delicious! I did add a 1/2 tsp of honey to the dressing otherwise followed the recipe. So yummy!
in your recipe it says sheet pan with parchment paper. Then cover and put in 450 oven. Cover and put in oven. I try to stay away from aluminum foil. Could I put in my Dutch oven and cover with the lid
Hi Michele, I also like to stay away from aluminum foil as much as i can so what I do is a trick my mom taught me.
I grab equal pieces aluminum foil and equal piece parchment paper. Layer them on together so that the parchment is on the inside, touching the food and the aluminum is on the outside. That way you can easily scrunch the parchment paper onto the pan. Hope this helps.
Loved everything about this and it was surprising simple to make. I personally am not a fan of dill so I used fresh chives instead and it was fantastic! I also marinated some shrimp in a mixture of Persian lime olive oil/honey ginger balsamic vinegar and cooked those to go along with it…Yum!! Thanks for the beautiful recipe!!
Hi Sarah, i’m so glad you enjoyed the recipe! Thank you so much for tryin git!
Sooooo good ! Such a great change to veggies and delicious !!
Loved it – simple , easy and amazing 🤩
Delicious! perhaps i should have chopped more of the stem or bake it a bit longer, the parts touching the pan were even tastier! I’ll definitely repeat it!
Hi Anastasia, glad you enjoyed the dish! thanks for the kind rating too!
Excellent. I made it a2nd time for a crab crack and it was a HIT!!
This was delicious. Everyone loved it. I was a little hesitant only because I have a cauliflower recipe I usually make but this will now be added to my rotation. Wished I took a picture but it was eaten so fast. Thank you. MaryO. I think I’ll see what other vegetable recipes you have. 👍👍
Yum! I topped it with crispy chickpeas and made it a meal.
So Good! I made this for a potluck by chopping the cauliflower into florets, tossing it in the marinade, baking as directed, and then tossing with the dressing. Everybody loved it!
Hi! Wanting to try out this recipe. Do you use dill weed or dill seed? Thank you!
I use fresh dill here…
or you can use dill weed if you dont have fresh
enjoy!
I don’t have cauliflower but I have a cabbage. I’m thinking about trying with it instead. Anyone else done that?
Yumm
Hi Cassidy, thanks for trying out the recipe!
This was amazing! I wanted to add greens so I served it on a bed of baby spinach
Hi Marty, sounds delicious with the spinach!