Ingredients for Roasted Cauliflower And Potatoes With Lemon And Feta
- 1 large head cauliflower, chopped into florets
- Yellow Potatoes
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- Kosher Salt
- 1 teaspoon lemon pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- Fresh Cilantro
- ¼ cup crumbled feta cheese
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How to Make Roasted Cauliflower And Potatoes With Lemon And Feta
- Preheat oven to 425°F (220°C).
- Wash and chop 1 large head of cauliflower into florets and 1 lb of small red potatoes into 1-inch pieces.
- In a large bowl, toss the cauliflower and potatoes with 2 tablespoons olive oil, 1 teaspoon smoked paprika, ½ teaspoon cumin, 1 teaspoon lemon pepper, and 1 teaspoon salt.
- Spread the vegetables in a single layer on a large baking sheet.
- Roast for 20-25 minutes, tossing halfway through, until potatoes are tender and cauliflower is golden brown.
- While vegetables roast, place 2 pita breads on a separate baking sheet and toast in the oven for the last 5-7 minutes of cooking time, until lightly crispy.
- Remove vegetables and pita from the oven.
- In a large bowl, toss the roasted vegetables with ¼ cup crumbled feta cheese, 2 tablespoons fresh lemon juice, and 2 tablespoons chopped fresh cilantro.
- Serve immediately with toasted pita bread and a dollop of hummus (optional).
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
49g
Fat
66g
Carbs
30g
