Greek Cauliflower Bowl with Feta (Print Page)
Roasted cauliflower with Mediterranean vegetables, feta, and tzatziki in a satisfying wholesome bowl.
# What You 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 and 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
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, dried oregano, garlic powder, ground cumin, salt, and 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 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 with the remaining 1 tablespoon of olive oil and a 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.
07 - Top each bowl with crumbled feta, a drizzle of tzatziki sauce, and chopped fresh dill. Serve with lemon wedges on the side.
# Expert Tips:
01 -
- Roasting the cauliflower with cumin and oregano gives it a slightly nutty, golden crust that makes you forget you are eating something healthy.
- The whole bowl comes together on one baking sheet with minimal cleanup, which is honestly half the reason I keep making it.
02 -
- Do not crowd the cauliflower on the baking sheet or it will steam instead of roast and you will lose that beautiful caramelization.
- Letting the roasted cauliflower rest for two minutes before assembling keeps the spinach from wilting too aggressively.
03 -
- Squeeze the lemon directly over the cauliflower right after it comes out of the oven so it soaks in while the florets are still hot.
- Use your hands to toss the cauliflower with the oil and spices for the most even coating, a spoon just does not do it justice.