Greek Cauliflower Bowl (Printable)

Roasted cauliflower with Mediterranean veggies, feta, and creamy tzatziki in a satisfying, healthy bowl.

# What You'll 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 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

# Directions:

01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
02 - Place the cauliflower florets in a large bowl. Drizzle with olive oil and sprinkle with smoked paprika, dried oregano, ground cumin, salt, and pepper. Toss until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, flipping the florets halfway through, until deeply golden and fork-tender. Remove from the oven and set aside.
04 - In a small mixing bowl, combine the Greek yogurt, grated and squeezed cucumber, minced garlic, fresh dill, lemon juice, salt, and pepper. Stir until smooth and well blended. Refrigerate until ready to assemble.
05 - Divide the cooked quinoa or brown rice evenly among four bowls. Arrange the roasted cauliflower, halved cherry tomatoes, diced cucumber, Kalamata olives, sliced red onion, and crumbled feta over the base in sections.
06 - Drizzle each bowl generously with tzatziki sauce. Garnish with chopped fresh parsley and a lemon wedge. Serve immediately.

# Expert Tips:

01 -
  • You get those perfectly crispy golden edges on cauliflower that make you forget youre eating vegetables
  • The tzatziki sauce comes together in minutes but makes everything taste restaurant quality
  • It is one of those meals where leftovers taste even better the next day
02 -
  • Do not crowd your cauliflower on the baking sheet or it will steam instead of roast
  • Letting the tzatziki sauce rest in the fridge for at least 30 minutes transforms the flavor completely
03 -
  • Cut your cauliflower into similar sized florets so they roast evenly
  • Use a box grater to quickly grate the cucumber for the tzatziki

Go Back