Jeanette's Healthy Living

Where delicious and healthy come together

Greek Roasted Lemon Cauliflower and Potatoes with Feta Cheese

by 16 Comments

Jump to RecipePrint Recipe

Greek Roasted Lemon Cauliflower and Potatoes with Feta Cheese is an easy and flavorful side dish, with a touch of fresh mint.

Roasted Greek Lemon Cauliflower and Potatoes-5

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.

Roasted Greek Lemon Cauliflower and Potatoes with Feta Cheese - so easy and delicious, you'll want to add this to your side dish repertoire

My kids love roasted vegetables (you’ve might have seen my Garlic Roasted Cauliflower and Potatoes and Roasted Broccoli recipes, as well as my Roasted Brussels Sprout and Roasted Kale recipes).

Roasted Greek Lemon Cauliflower and Potatoes-2

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?

Roasted Greek Lemon Cauliflower and Potatoes with Feta Cheese - so easy and delicious, you'll want to add this to your side dish repertoire

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:

Mediterranean Feast

Appetizers

Salad

  • Prosciutto and Pomegranate Salad from Creative Culinary

Soup

Main Course

Bread

Veggies/Sides

Drinks

Dessert

Roasted Greek Lemon Cauliflower and Potatoes with Feta Cheese - so easy and delicious, you'll want to add this to your side dish repertoire
5 from 1 vote
Print

Greek Roasted Cauliflower and Potatoes with Feta Cheese

Servings 6

Ingredients

  • 1 pound cauliflower florets ~ 5 generous cups
  • 1 pound potatoes cut into 1/2" 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
  • 1/2 cup crumbled feta cheese

Instructions

  1. Preheat oven to 450 degrees.
  2. 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.
  3. Roast vegetables 40-45 minutes until vegetables are tender. Transfer to serving dish and sprinkle with fresh mint and feta cheese.

 

Related Posts
Filter by
Post Page
vegetarian gluten-free salads ENTERTAINING Dinner main courses appetizers lunch dips and sauces The Daniel Plan New Year Faith dairy-free Seafood Clean Eating Summer Recipes Instant Pot vegan Cooking For Cancer soups Beans/Legumes Liquid/Soft Food Diet Slow Cooker green leafy vegetables csa vegetables healthy choices side dishes Easter Breakfast sauces Resources Recipes snacks Desserts and Cookies
Sort by
Chopped Greek Salad

Chopped Greek Salad

2019-03-27 05:00:14
jeanette

18

Grilled Greek Salad Pizza

2017-08-09 05:00:00
jeanette

18

Avocado Green Goddess Dip - this light dip is creamy and delicious - serve with an assortment of veggies for your next party

Avocado Greek Yogurt Green Goddess Dip Recipe {Daniel Plan Recipe}

2016-04-04 05:00:32
jeanette

18

Grilled Greek Octopus - tender and flavorful, this octopus is marinated in olive oil infused with garlic, rosemary and thyme

Greek Grilled Octopus with Rosemary and Thyme Recipe

2015-09-02 05:00:00
jeanette

18

Slow Cooker Greek Lentil Soup - this simple soup is absolutely delicious and so satisfying, perfect for a cold winter day

Slow Cooker Greek Lentil Soup (Fakies) Recipe

2014-11-03 05:00:37
jeanette

18

Greek Style Kale Edamame Zucchini Salad Recipe - this healthy salad is packed with flavor and lots of fun textures - Jeanette

Kale Edamame Zucchini Greek Salad Recipe

2014-09-03 05:00:00
jeanette

18

Broccoli Cauliflower Carrot Salad

Broccoli Cauliflower Carrot Salad with Greek Yogurt Honey Dressing Recipe

2014-04-17 05:00:22
jeanette

18

100+ Greek Yogurt Recipes

100+ Greek Yogurt Recipes – How To Use Greek Yogurt

2013-09-20 05:00:59
jeanette

18

Raspberry Chia Coconut Greek Yogurt Pudding © Jeanette

Creamy Coconut Chia Seed Greek Yogurt Pudding with Raspberry Puree Recipe

2013-09-09 08:42:38
jeanette

18

Roasted Fig Yogurt Chai Spiced Sorghum Parfait © Jeanette

Roasted Fig Greek Yogurt and Chai Spiced Sorghum Parfait Recipe

2013-08-28 07:25:31
jeanette

18

Comments

  6. Jenni says

    Fantastic, Jeanette! I would never have thought to put lemon and potato together until I tried it. And it is the best! Love your swap with some cauliflower, because i need all the help I can get to eat my non-starchy vegetables!

    Reply

  8. Barbara | Creative Culinary says

    My favorite mashed potato recipe has lemon in it; the first time was a leap of faith but then they were a huge hit so I already love this flavor combination. Adding the cauliflower to the red potatoes was not just smart but presents a dish with great colors and textures. If it weren’t -5 degrees outside I might be on my way to the store for some cauliflower I want to try this so badly! Soon though, such a lovely dish!

    Reply

  10. Jane, The Heritage Cook says


    Those ruby red potatoes are gorgeous! I’ve never seen them before and would love to add that bright red to dishes. Roasting is my favorite method to cook vegetables – it brings out their flavors like nothing else can and the caramelization can’t be beat! With the cauliflower and mint, this dish is so beautiful Jeanette. You’ve got my mind spinning for next year’s holiday dishes already, LOL!

    Reply

  11. Jamie says

    Oh Jeanette, I love this recipe! I adore roasted vegetables (and I love cauliflower) but your Greek flavors of lemon and feta are a perfect way to brighten them and add a delicious punch. I will definitely be trying these! A Fantastic addition to our menu!

    Reply

  14. Shashi @ RunninSrilankan says

    This combo of roasted veggies and lemon, garlic, oregano, mint and feta sounds absolutely mouthwatering! And I am loving those ruby red potatoes!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares