The pillowy bites of cauliflower are cut by the burnt earthiness of the tomato, creating a mind-numbingly delicious dinner for two or three. Pihu Jain / Daily Nexus
Ovens have been a point of contention throughout my culinary exploits. I shudder to bake or broil, often sticking to the Pillsbury easy-bake chocolate chip cookies or assembling the dish for others to bake and test for themselves. It wasn’t until this baked cauliflower experiment two years ago that I finally broke free of my fears and could enjoy my oven to the max. This is the only recipe I will brave the oven for, and the only one in my opinion deserving of the risk. The risk, mind you, is very little compared to the reward of cheesy, soft cauliflower goodness. It is too good to pass up and too easy to make. The pillowy bites of cauliflower are cut by the burnt earthiness of the tomato, creating a mind-numbingly delicious dinner for two or three. I’m prone to now buying three to four cauliflowers and heaps of cherry tomatoes, to easily throw them together on any of the tiring nights of the week I’m used to, as I finish up school. This recipe is rich in vitamins C, K and fiber, provides the health benefits of extra virgin olive oil, and features a delicious spice mix.
Baked cauliflower, easy & cheesy
Yield: 3-4 servings
Duration: ~1 hour
Ingredients:
- 1 large cauliflower
- ½ pack of cherry tomatoes
- ⅓ cup feta cheese
- Cheddar cheese
- ¾ cup extra virgin olive oil
- 2 tablespoons smoked paprika
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tablespoon salt
- 1 tablespoon chipotle powder
- 1 baking dish
- 1 small bowl
Instructions:
- Wash your cauliflower, remove the stem and slice into even steaks.
- Place pieces next to each other in a baking dish.
- Mix spices and olive oil together with a fork in a small bowl, then pour evenly onto cauliflower pieces.
- Use hands or other utensils to coat pieces evenly in marinade.
- Add cherry tomatoes evenly into basking dish.
- Squeeze feta pieces in between cauliflower slices
- Place dish into oven (preheated at 450-500 degrees Fahrenheit) and bake 30-45 minutes, or until you can poke into softened cauliflower with ease.
- Take dish out, and sprinkle cheddar cheese on while hot.
- Let cool for a moment, then serve and enjoy!
The amount of cheese in this dish certainly feels alarming, but trust in the process and you’ll see how perfectly everything comes together in the end. I recommend experimenting with this dish to find your footing; the spices and vegetables can be altered. I’ve been looking forward to adding broccolini, onions, mushrooms and other vegetables that might elevate the taste and nutritional profile of the dish.
Be mindful of coating everything evenly in olive oil, even the tomatoes, as they may burn and crisp beyond repair if not treated right. You can also leave the dish in the oven for a longer or shorter period of time depending on how you want your cauliflower. Leave it in longer for a more smoky, burnt taste (though, be careful not to blacken it all together!) or shorten the baking time for a lighter and more refreshing profile.
No matter what route you choose, you can’t go wrong with this cheesy dish!
A version of this article appeared on p. 11 of the February 5th, 2026 print edition of the Daily Nexus.
