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Recipe Jillena Hernández

Roasted Cauliflower & Tomato Salad with Feta

This nutritious salad combines the nutty flavors of roasted cauliflower with the sweetness of tomato. This recipe comes to us courtesy of our board member Jillena Hernandez.

Yield: Serves 4

Roasted Cauliflower & Tomato Salad with Feta


  • 1 medium head of cauliflower; cut into bite size florets
  • 10 small tomatoes, quartered or halved, de-seeded
  • 2 tsp olive oil
  • 3-4 sprigs fresh oregano, stems removed
  • 3 tbls feta, broken up
  • salt to taste


Pre-heat oven to 400.  Toss cauliflower, 1 tsp olive oil, half of the oregano and salt.  Layout single layer on half of a baking sheet.  Toss tomato, 1 tsp olive oil, remaining oregano and salt.  Layout, skin side down, so that all the tomato flesh is exposed on the other half of the baking sheet.   Bake for 25-40 minutes depending on the size of your cauliflower.  When ready, everything should be just starting to char.

Remove from the oven and let cool.  Layer cauliflower and tomatoes, then sprinkle with feta.


Hello! We hope you made and enjoyed this recipe provided by Jillena Hernández!  Please note that all photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Roasted Cauliflower & Tomato Salad with Feta on Food Literacy Center’s website. Thank you!

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