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
Love this!! It came out perfect, I even added some broccoli florets and both were delicious
Hi Nicole, OHHHH love the broccoli addition! Thanks for trying the recipe out!!
Yum this was delicious. I used sour cream , didn’t have yoghurt turned out great. My daughter and husband loved it . Thankyou
Hi Maria, Sounds delicious with the sour cream! Gotta try that! Thank you…
This can be addictive! Ate it as it was coming out of the oven; ate it with the dressing on; ate it cold from the fridge day after – sooo good!
Loved this recipe!
Hi Mikayla, THnaks you so much for trying it!
Oh, girl!
Oh
Girl!
This was so good! I mean, gracious. That dressing was so delicious I definitely ate a few spoonfuls of it all by itself.
I served this with Victoria bass fish, and my husband and I both absolutely loved it. I’ll definitely be making this one again!
i need it in deciliter and celcius please.. i did it on so so.. and the family loved it😍
So happy it was enjoyed!!
what can i substitute parmesan cheese with?
yes!
Nutritional yeast!
Made last night for dinner. A keeper.
To quote my husband “This is amazing, this is hands down the best cauliflower I’ve ever had!”
This is absolutely delicious!!
I made it exactly as described. My question is, can I make the dressing the day before and can I make the marinade the day before or do they really need to be made the day you make the cauliflower? I will keep the marinade in the dressing in the refrigerator and then marinate the cauliflower the next day.
This is so yummy! It’s easy and a crowd pleaser.
Thank you
Hi Stella ,
I just made these for this evenings diner and we loved it. Thabk you for a great recipe !
Many greetings from The Netherland…
Hi Petra, Im so glad it was enjoyed by all! Greetings from NY!
Going to try tonight. Do you cover it with foil while baking?
yes you do – loosely cover! Enjoy Carolyn!
loved it as I didn’t have yogurt and I had spreadable giats cheese 😋 it was the next level!
Hi Hazel, sounds dreamy with the goat cheese – great tip!!
Was absolutely delicious! It took longer to cook than stated but depends on size of pieces and oven I guess. Never the less thanks for this and other super recipes! My husband and I could’nt resist eating it straight out the oven. Yum!!
HI Anne, Yay! Glad you both liked the recipe! I love eating out of the pan too lol
Love this! I could eat it he everyday!
Hi Melissa, I feel the same way!
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!
Yumm
Hi Cassidy, thanks for trying out the recipe!
I don’t have cauliflower but I have a cabbage. I’m thinking about trying with it instead. Anyone else done that?
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!
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!
Yum! I topped it with crispy chickpeas and made it a meal.
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. 👍👍
Excellent. I made it a2nd time for a crab crack and it was a HIT!!
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!
Sooooo good ! Such a great change to veggies and delicious !!
Loved it – simple , easy and amazing 🤩