Greek Roasted Lemon Cauliflower and Potatoes with Feta Cheese is an easy and flavorful side dish, with a touch of fresh mint.
I’ve always wanted to try making Greek Lemon Potatoes but never gotten around to it. One of my best friends is married to a Greek and she has shared some Greek recipes with me over the years. Although I never got her Greek lemon potatoes recipe, I’ve heard all about them over the years. So, when I was challenged to make a Mediterranean side dish for this month’s Progressive Eats event, I decided it was the perfect excuse to try making a healthier version of this traditional Greek dish.
Some of the more traditional recipes I came across cook the potatoes in lemon juice and either chicken broth or water for over an hour. Honestly, I didn’t want to wait that long, so I opted for roasting with less liquid and cut my vegetables smaller – that cut the cooking time in half. I made this recipe healthier by using half cauliflower and half potatoes, so it’s lower carb than the traditional recipe; in addition, I used less oil and my vegetables seemed to roast just fine. I spotted these ruby red potatoes at the market and couldn’t resist – I love adding colorful vegetables whenever I can.
This Greek inspired dish takes regular ‘ole roasted cauliflower and potatoes to another level. Mint is added at the end for a fresh touch, and briny Greek cheese is crumbled on top. Who can resist?
Today, I’m participating in a monthly Progressive Dinner Party called Progressive Eats with a group of talented food bloggers who are big foodies like me. Megan from the blog, Stetted is hosting this month’s Mediterranean themed progressive dinner.
Progressive Eats is a virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
Here’s our full menu for this month’s Mediterranean theme:
- Greek Salad Skewers from Miss in the Kitchen
- Herbed Labneh from Spice Roots
- Prosciutto and Pomegranate Salad from Creative Culinary
- Spiced Chickpeas with Feta and Preserved Lemon from Healthy Delicious
- Roasted Greek Lemon from Jeanette’s Healthy Living
- Ricotta and Herb Stuffed Eggplant from Lana’s Cooking
- Vassilopitta (New Year Wish Cake) from girlichef
- Orange Chocolate Olive Oil Marble Cake from Life’s A Feast
- 1 pound cauliflower florets (~ 5 generous cups)
- 1 pound potatoes, cut into ½" slices (~ 3 cups)
- 3 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons dried oregano
- sea salt and fresh ground black pepper, to taste
- 1 tablespoon fresh mint, finely chopped
- ½ cup crumbled feta cheese
- Preheat oven to 450 degrees.
- In a large bowl, toss together cauliflower florets, potato slices, garlic, oil, lemon juice, oregano, salt and pepper. Spoon onto baking sheet lined with Silpat or parchment paper in a single layer.
- Roast vegetables 40-45 minutes until vegetables are tender. Transfer to serving dish and sprinkle with fresh mint and feta cheese.