Greek Cauliflower Bowl (Printable)
Roasted cauliflower with fresh Mediterranean vegetables, feta, and tzatziki in a satisfying bowl.
# 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 large baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, toss the cauliflower florets with 2 tablespoons of olive oil, dried oregano, garlic powder, ground cumin, salt, and freshly ground black 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 brown and the florets are fork-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, gently toss the baby spinach with the remaining 1 tablespoon of olive oil and a light pinch of salt.
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 - Crumble feta cheese over each bowl, drizzle with tzatziki sauce, and garnish with fresh chopped dill. Serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- The cauliflower gets these incredible golden edges that taste almost nutty, and you will find yourself sneaking pieces off the baking sheet before the bowls are even assembled.
- Everything cooks or preps in under 45 minutes, which means weeknight dinner never felt so Mediterranean.
02 -
- Crowding the cauliflower on the baking sheet will steam it instead of roasting it, so use two sheets if necessary and give those florets room to breathe.
- Letting the cauliflower rest for two minutes after roasting before assembling helps it hold its texture rather than turning mushy against the cool vegetables.
03 -
- Tasting the cauliflower straight off the baking sheet is mandatory, because adjusting the salt while it is still warm makes a huge difference in the final bowl.
- The tzatziki drizzle looks most appealing when you thin it slightly with a squeeze of lemon juice so it cascades rather than clumps.