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 tbsp olive oil
08 - 1 tsp dried oregano
09 - 1/2 tsp garlic powder
10 - 1/2 tsp ground cumin
11 - Salt and freshly ground black pepper, to taste
→ Toppings
12 - 1/2 cup crumbled feta cheese
13 - 2 tbsp fresh dill, chopped
14 - 1/4 cup tzatziki sauce
15 - Lemon wedges, for serving
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - In a large bowl, toss cauliflower florets with 2 tablespoons olive oil, dried oregano, garlic powder, ground cumin, salt, and freshly ground black pepper until evenly coated.
03 - Spread seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until golden brown and 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, toss the baby spinach leaves with 1 tablespoon olive oil and a pinch of salt until lightly coated.
06 - Divide dressed spinach among four serving bowls as the base. Arrange roasted cauliflower, cherry tomatoes, cucumber, red onion, and olives over the greens.
07 - Top each bowl with crumbled feta cheese, a drizzle of tzatziki sauce, and freshly chopped dill. Serve with lemon wedges on the side.
# Expert Tips:
01 -
- The contrast between hot, crispy cauliflower and cool, crunchy vegetables is genuinely addictive and keeps every bite interesting.
- It comes together on one baking sheet with zero fancy techniques, which means less dishes and more time to actually enjoy your evening.
02 -
- Crowding the cauliflower on the pan will steam it instead of roasting it, so use two sheets if necessary and never overlap the florets.
- Tossing the spinach with olive oil before adding warm ingredients creates a light barrier that prevents the leaves from collapsing into a wet pile.
03 -
- Squeeze the lemon juice over the bowl right as you sit down to eat, not before, because the acid will break down the spinach and dull the cauliflower if it sits too long.
- Reserve a few whole olives and a sprig of dill for garnishing the top of each bowl, because eating starts with the eyes and a beautiful bowl always tastes better.