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Photo: Caitlin Bensel
Active Time:20 minsTotal Time:35 minsServings:8Jump to Nutrition Facts
Active Time:20 minsTotal Time:35 minsServings:8
Active Time:20 mins
Active Time:
20 mins
Total Time:35 mins
Total Time:
35 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1large headcauliflower (1 1/4 pounds)1tablespoonextra-virgin olive oil plus 1/3 cup, divided½cupcrumbled feta cheese¼cupfinely chopped red bell pepper2tablespoonschopped fresh flat-leaf parsley2tablespoonsdrained capers½teaspoonsalt¼teaspooncrushed red pepper (optional)
Cook Mode(Keep screen awake)
Ingredients
1large headcauliflower (1 1/4 pounds)
1tablespoonextra-virgin olive oil plus 1/3 cup, divided
½cupcrumbled feta cheese
¼cupfinely chopped red bell pepper
2tablespoonschopped fresh flat-leaf parsley
2tablespoonsdrained capers
½teaspoonsalt
¼teaspooncrushed red pepper (optional)
DirectionsPreheat grill to medium-high (400-450°F). Remove outer leaves and any woody stem from bottom of cauliflower head. Cut the cauliflower head into quarters through the stem and core; cut each quarter in half again, carefully including enough of the core to hold the wedge together. Brush the wedges with 1 tablespoon oil. Oil the grill grates; grill cauliflower, covered, until lightly charred and tender-crisp, about 6 minutes per side. Transfer to a platter and tent with foil. (The cauliflower will soften further as it stands under the foil.)Stir feta, bell pepper, parsley, capers, salt, the remaining 1/3 cup olive oil and crushed red pepper (if using) together in a small bowl. Spoon over the cauliflower wedges and serve hot or at room temperature.Originally appeared: EatingWell.com, June 2021
Directions
Preheat grill to medium-high (400-450°F). Remove outer leaves and any woody stem from bottom of cauliflower head. Cut the cauliflower head into quarters through the stem and core; cut each quarter in half again, carefully including enough of the core to hold the wedge together. Brush the wedges with 1 tablespoon oil. Oil the grill grates; grill cauliflower, covered, until lightly charred and tender-crisp, about 6 minutes per side. Transfer to a platter and tent with foil. (The cauliflower will soften further as it stands under the foil.)Stir feta, bell pepper, parsley, capers, salt, the remaining 1/3 cup olive oil and crushed red pepper (if using) together in a small bowl. Spoon over the cauliflower wedges and serve hot or at room temperature.
Preheat grill to medium-high (400-450°F). Remove outer leaves and any woody stem from bottom of cauliflower head. Cut the cauliflower head into quarters through the stem and core; cut each quarter in half again, carefully including enough of the core to hold the wedge together. Brush the wedges with 1 tablespoon oil. Oil the grill grates; grill cauliflower, covered, until lightly charred and tender-crisp, about 6 minutes per side. Transfer to a platter and tent with foil. (The cauliflower will soften further as it stands under the foil.)
Stir feta, bell pepper, parsley, capers, salt, the remaining 1/3 cup olive oil and crushed red pepper (if using) together in a small bowl. Spoon over the cauliflower wedges and serve hot or at room temperature.
Originally appeared: EatingWell.com, June 2021
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Nutrition Facts(per serving)148Calories13gFat6gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
