Greek Cauliflower Bowl (Print Page)
Roasted cauliflower with Mediterranean veggies, feta, and creamy tzatziki in one satisfying 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 Additions
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 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
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, toss cauliflower florets with olive oil, smoked paprika, dried oregano, ground cumin, salt, and pepper until evenly coated.
03 - Spread the seasoned florets in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping once halfway through, until golden brown and fork-tender.
04 - In a small bowl, combine Greek yogurt, grated and drained cucumber, minced garlic, fresh dill, lemon juice, salt, and pepper. Stir until smooth, then refrigerate until ready to serve.
05 - Divide cooked quinoa or brown rice among four bowls. Arrange roasted cauliflower, cherry tomatoes, diced cucumber, Kalamata olives, sliced red onion, and crumbled feta over the base.
06 - Drizzle tzatziki sauce generously over each bowl. Garnish with fresh parsley and a lemon wedge. Serve immediately.
# Expert Tips:
01 -
- The contrast between hot roasted cauliflower and cool tzatziki is the sort of thing that makes you close your eyes at the table.
- It looks like you spent an hour planning it but honestly the oven does most of the work.
02 -
- Do not skip squeezing the grated cucumber dry or your tzatziki will be a watery mess by the time dinner rolls around.
- Crowding the baking sheet is the fastest way to steamed instead of roasted cauliflower so use two sheets if needed.
03 -
- Let the cauliflower sit untouched on the baking sheet for two minutes after roasting so the bottoms crisp up against the hot metal.
- Make the tzatziki at least an hour ahead because patience is the only secret ingredient that actually works.