This is the infamous TikTok feta pasta meets our favorite dish at Caet Restaurant in Jackson, MS. Daniel’s only complaint was that there wasn’t more, so….

Whatcha Need (ps this was shared among 2, so double it if you’d like leftovers or have to feed more people):

1 head of cauliflower
1 carton of broth
1 pint of cherry tomatoes
1/3 of a block of feta
drizzle of evoo (I recommend a flavored)
salt and pepper
oregano
thyme
Italian seasoning

Instructions:

In a pot ideal for boiling water, pour in you broth and set the burner on medium-high. Also set your oven to 400F. While that’s coming to a boil, wash your cauliflower, trim off the stems and a tiny little bit off the bottom of the stalk, then chop the head in half then the halves in half until you have florets. Gentle place in the boiling broth for 15 minutes, making sure they’re all or mostly submerged.
In an oven safe dish, Pyrex containers are great or even a pie pan, pour in your washed cherry tomatoes and place the feta block in the center. Drizzle with olive oil, salt, pepper, oregano, Thyme, and Italian seasoning. Give it a little shake and set aside until the oven is preheated and the cauliflower’s 15 minutes are up.
After 15 minutes of boiling, carefully place the florets on a sheet pan, spaced out - COVID style ;) might as well save the broth for a soup - waste not want not
Assuming at this point your oven is preheated: go ahead and put the sheet pan with the cauli and the tomatoes feta dish in the oven. Cook for 35-40 minutes or until the tomatoes have blistered and the cauliflower has browned a bit.
Plate with the tomato/feta atop the cauliflower!