Greek Cauliflower Bowl (Print View)

Roasted cauliflower with Mediterranean veggies, feta, and tzatziki in a hearty vegetarian bowl.

# What You Need:

→ Roasted Cauliflower

01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon dried oregano
05 - 1/2 teaspoon ground cumin
06 - Salt and freshly ground black pepper, to taste

→ Mediterranean Bowl Components

07 - 1 cup cooked quinoa or brown rice
08 - 1 cup cherry tomatoes, halved
09 - 1 cup English cucumber, diced
10 - 1/3 cup Kalamata olives, pitted and halved
11 - 1/2 medium red onion, thinly sliced
12 - 1/2 cup feta cheese, crumbled
13 - 2 tablespoons fresh flat-leaf parsley, chopped
14 - Lemon wedges, for serving

→ Tzatziki Sauce

15 - 1 cup plain Greek yogurt
16 - 1/2 cup cucumber, grated and moisture squeezed dry
17 - 1 clove garlic, minced
18 - 1 tablespoon fresh dill, chopped
19 - 1 tablespoon fresh lemon juice
20 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, dried oregano, ground cumin, salt, and pepper until evenly coated. Arrange in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until the edges are golden brown and the florets are tender.
03 - While the cauliflower roasts, combine the Greek yogurt, grated and drained cucumber, minced garlic, fresh dill, lemon juice, salt, and pepper in a small bowl. Stir until smooth, then refrigerate until ready to serve.
04 - Divide the cooked quinoa or brown rice among four serving bowls. Arrange the roasted cauliflower, halved cherry tomatoes, diced cucumber, Kalamata olives, and sliced red onion over the base. Sprinkle crumbled feta cheese generously over each bowl.
05 - Drizzle each bowl generously with the prepared tzatziki sauce. Garnish with chopped fresh parsley and a lemon wedge on the side. Serve immediately while the cauliflower is still warm.

# Expert Hints:

01 -
  • The smoked paprika and cumin on the cauliflower create a flavor that feels indulgent but the whole bowl is genuinely good for you.
  • Tzatziki pulls everything together so nothing feels dry or boring and you will want to put it on everything afterwards.
02 -
  • Squeezing every drop of liquid from the grated cucumber for tzatziki is non negotiable because I once skipped this step and ended up with a soupy sauce that pooled at the bottom of the bowl.
  • Do not crowd the cauliflower on the baking sheet or it will steam instead of roast and you will miss out on all those crispy caramelized edges that make this dish special.
03 -
  • Let the cauliflower sit untouched on the baking sheet for a minute after roasting because those crispy edges will stick if you try to move them too quickly and you do not want to lose the best part.
  • Making the tzatziki at least an hour ahead gives the garlic and dill time to bloom into something far more flavorful than when it is freshly mixed.

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