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Cauliflower, Appetizers, Gluten-Free, Dinner, Side Dish, Quick & Easy, Vegetarian
This whole roasted cauliflower with feta and honey looks so impressive yet is so easy to make.
Course Appetizer, Dinner, Side Dish
Servings 4 -6 Servings
Cuisine Greek
Diet Gluten Free, Vegetarian


  • 1 large head cauliflower
  • 4 garlic cloves cut into slivers
  • 2 Tbsp olive oil
  • 4 Tbsp Dijon mustard
  • 2 tsp Greek honey
  • 1 Tbsp balsamic vinegar
  • Salt and black pepper to taste
  • 1/2 cup fresh parsley leaves chopped
  • 1/2 cup Greek feta crumbled
  • 4 to 8 lemon wedges for serving


  • Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  • Remove the leaves from the cauliflower. Cut the stem so it is level with the bottom of the head and is able to sit upright on the baking sheet.
  • Turn the cauliflower upside down and gently stuff the garlic slivers between the florets all around the head.
  • In a small bowl, whisk together the olive oil, honey, vinegar and half of the Dijon mustard. Add salt and black pepper to taste.
  • Sit the cauliflower upright on the baking sheet and brush the entire surface with the olive oil mixture. Roast the cauliflower until dark golden brown and tender, about 35-40 minutes depending on the size of your cauliflower.
  • Combine parsley and feta in a small bowl. After the cauliflower has cooked through, remove the head and brush the remaining 2 Tbsp of mustard on the surface. Rub with feta and parsley mixture and roast for 5 more minutes until feta melts.
  • Serve hot with lemon wedges.Enjoy!


Adapted from Diana Kochilas - My Greek Table
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