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.
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).
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:
Mediterranean Feast
Appetizers
- Greek Salad Skewers from Miss in the Kitchen
- Herbed Labneh from Spice Roots
Salad
- Prosciutto and Pomegranate Salad from Creative Culinary
Soup
Main Course
Bread
Veggies/Sides
- 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
Drinks
Dessert
- Vassilopitta (New Year Wish Cake) from girlichef
- Orange Chocolate Olive Oil Marble Cake from Life’s A Feast
Greek Roasted Cauliflower and Potatoes with Feta Cheese
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
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Preheat oven to 450 degrees.
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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.
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Roast vegetables 40-45 minutes until vegetables are tender. Transfer to serving dish and sprinkle with fresh mint and feta cheese.
Those deep purple potatoes are so gorgeous with cauliflower, which is my top favourite winter veggie, and the add of feta is just brilliant!
Happy New Year, Jeanette!
Angie
I am just eating this up with my eyes! Gorgeous!
Love that you used baby purple potatoes. For a moment I thought they were hot dogs. Ha! Such a lovely flavor combination. Definitely some of my favorite seasonal ingredients.
I’ve actually made the traditional lemonates patates several times lately (the kids love them), but your version is so beautiful and I know I’d love it just as much (if not more). Just lovely!
Thank you Jeanette and Happy New Year!
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!
So colorful and festive looking. Love the feta and lemon combo with cauliflower and potatoes.
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!
What a totally gorgeous dish and the flavors are amazing, a must-try for sure!
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!
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!
Love this recipe Jeanette! My kids aren’t fans of cauliflower, but with the potatoes and feta, I just might get them to try this dish 🙂 a Happy New Year to you and your family!
I love how colorful this is! Lemon is a wonderful addition to any recipe.
This combo of roasted veggies and lemon, garlic, oregano, mint and feta sounds absolutely mouthwatering! And I am loving those ruby red potatoes!
Thanks Shashi – hope you had a wonderful holiday!
I’m a huge roasted veg fan too. Especially cauliflower. This dish looks beautiful and I love the addition of mint.