Roasted Cauliflower With Feta, Almonds and Olives NYTimes Cooking Colu Henry Yield: 4 servings 1 medium head of cauliflower (about 2½ pounds), cut into florets 3 Tbsp. olive oil Kosher salt and black pepper Pinch of red-pepper flakes (optional) ¼ cup roughly chopped almonds ⅓ heaping cup/about 2 ounces crumbled feta ½ cup pitted and roughly chopped green olives 2 Tbsp. finely chopped Italian parsley ½ lemon, to taste Flaky salt (optional) Heat the oven to 425o. In a large bowl, toss the cauliflower with the olive oil. Seasopn well with the salt, pepper and red-pepper flakes, if using, and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 25 to 30 minutes, tossing halfway through to ensure even browning. Meanwhile, toast the almonds in a skillet over medium-low heat, stirring frequently to ensure they don't burn, about 4 to 5 minutes. Remove from heat and set aside. Once the cauliflower is roasted, toss it in a large bowl with the feta cheese, olives, half the almonds and 1 tablespoon parsley until combined. Top with remaining almonds and parsley, and lemon. Season with flaky salt, if desired.

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