Greek Cauliflower Bowl (Printable)
Roasted cauliflower with Mediterranean vegetables, feta cheese, and creamy tzatziki drizzle.
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower, cut into florets
02 - 1 cup cherry tomatoes, halved
03 - 1 medium cucumber, diced
04 - 1 small red onion, thinly sliced
05 - 1/4 cup Kalamata olives, pitted and sliced
06 - 2 cups baby spinach leaves
→ Marinade & Seasoning
07 - 3 tablespoons olive oil
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon ground cumin
11 - Salt and freshly ground black pepper, to taste
→ Toppings
12 - 1/2 cup crumbled feta cheese
13 - 2 tablespoons fresh dill, chopped
14 - 1/4 cup tzatziki sauce
15 - Lemon wedges, for serving
# How To Make It:
01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
02 - In a large mixing bowl, toss the cauliflower florets with 2 tablespoons of olive oil, dried oregano, garlic powder, ground cumin, salt, and pepper until evenly coated.
03 - Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until the edges are golden and the florets are tender.
04 - While the cauliflower roasts, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and slice the Kalamata olives.
05 - In a separate bowl, toss the baby spinach with the remaining 1 tablespoon of olive oil and a pinch of salt until lightly coated.
06 - Divide the dressed spinach among four serving bowls as the base. Arrange the roasted cauliflower, cherry tomatoes, cucumber, red onion, and olives over the greens in each bowl.
07 - Top each bowl with crumbled feta, a drizzle of tzatziki sauce, and a sprinkle of fresh dill. Serve with lemon wedges on the side.
# Expert Tips:
01 -
- The roasted cauliflower gets so caramelized and crispy that even people who swear they hate cauliflower come back for seconds.
- Everything cooks or prep in under an hour, which means you can pull this off on a Tuesday without thinking twice.
02 -
- Do not crowd the cauliflower on the baking sheet or it will steam instead of roast, and you will miss out on those beautiful crispy edges entirely.
- Letting the cauliflower rest for two minutes after roasting helps it hold its texture rather than turning mushy when you assemble the bowls.
03 -
- Taste your feta before adding salt to the bowl, since some feta is significantly saltier than others and you can easily overseason without realizing it.
- Warming the tzatziki slightly by stirring it at room temperature for ten minutes before drizzling makes it flow more smoothly and coats every bite evenly.