Ingredients
- 210 g large cauliflower, broken into florets
- 2⁄5 tbsp olive oil, divided
- salt and ground black pepper
- 65 g edamame
- 170 g cherry tomatoes
- 1 garlic clove, whole and smashed
- 1⁄8 tsp dried oregano
- 1⁄10 tsp chili flakes, optional
- 15 ml vegetable stock
- 70 g feta cheese
- 2.7 g fresh basil, for garnish
Instructions
1. Preheat your oven to 400°F (200°C). Coat the cauliflower florets with olive oil, then spread them evenly in a large oven-safe pan or roasting tin. Season with salt and pepper. Roast for about 20 minutes, or until the cauliflower begins to soften.
2. Take the pan out of the oven and flip over the cauliflower florets. Add the edamame, cherry tomatoes, garlic, oregano, chili flakes (if desired), and vegetable stock. Cover the pan with foil and place it back in the oven for an additional 30 minutes.
3. Once done, remove the pan from the oven and gently press the cherry tomatoes with a fork to release their juices. Sprinkle the crumbled feta cheese over the top, then bake the dish uncovered for another 10 minutes.
4. After baking, take the dish out of the oven and scatter fresh basil leaves over the top. Then, it's ready to serve!
399 kcal
Nutrition
NET CARBS
17g
18%
