Whipped Feta with Roasted Cauliflower

~Level: medium ~Time: 1 hour ~Budget: medium.

Whipped feta is a creamy and tangy spread made by blending feta cheese with other ingredients like cream cheese and/or yogurt, olive oil, herbs, and spices until smooth and airy. It's a versatile condiment that can be used in various dishes, such as dips, sandwiches, wraps, salads, or as a topping for grilled meats and vegetables. The whipped texture makes it easy to spread or dollop onto dishes, adding a rich and savoury flavour with a hint of saltiness from the feta cheese. It's a popular Mediterranean-inspired spread that adds a unique twist to traditional dishes.

Whipped Feta with Roasted Cauliflower

Ingredients

• 1 medium head of cauliflower (or about 12 florets)

• 6 tbsp olive oil

• 1 tsp ground turmeric

• 1 tsp black pepper

• 1 tsp smoked paprika

• ½ tsp sea salt

• ½ tsp ground ginger

• 2 tbsp soy sauce

• 2 tbsp honey

• 75g couscous (dry)

• 100ml vegetable broth

• ½ lemon

• 500g feta cheese

• 125g yoghurt

• 4 tbsp olive oil

• 4 tbsp honey

• 50g arugula

• 1 avocado

• toasted pumpkin seeds

• naan or flatbread

Method

1. Preheat to 220°C and line a baking sheet with parchment paper.

2. Cut the cauliflower into large florets and keep 12 florets on the side.

3. In a large bowl, combine 6 tablespoons of olive oil, the turmeric, pepper, paprika, salt and ginger. Mix well. Then toss the cauliflowers into the bowl and mix well with your hands until the mixture is completely spread out over the cauliflower florets.

4. Place in the oven for 20 minutes, turn over each floret after the first 15 minutes have passed.

5. Meanwhile, mix the soy sauce with the honey. Once the cauliflower is done, drizzle the soy sauce mixture over and roast for another 10 minutes.

6. While the cauliflower is in the oven, prepare the other ingredients. Start with the couscous; boil 100ml of water, add half of a stock cube and mix until dissolved. Then add the couscous and cover. Set aside for 10 minutes. Then add the zest and juice of half a lemon.

7. Next up is the whipped feta; in a food processor or blender, combine the feta, yoghurt, olive oil and honey. Blend until smooth and creamy. Set aside.

8. In a medium bowl, toss together the arugula with some olive oil and lemon juice. Set aside. Slice up the avocado, toast the pumpkin seeds and naan bread.

9. Once all the ingredients are ready, start assembling the plates: - spread out some whipped feta on a plate - toss 1-2 tablespoons of couscous over the feta - take a handful of arugula and spread out evenly - place 3 cauliflower florets on top - place some avocado slices on the side of the cauliflower - finish with a sprinkle of toasted pumpkin seeds

10. Serve with naan bread. ENJOY!

Wine pairing

This dish is creamy and tangy, for which a great pairing option would be a barrel aged Sauvignon Blanc. Sauvi grapes have a high level of acidity and crispness which would will pair well with the tangy notes in the food. The barrel aging on the other hand will give it more body and a buttery feel, which goes well with the creamy aspect of the dish.