Greek Cauliflower Bowl (Printer-friendly)

Roasted cauliflower with Mediterranean vegetables, feta, and tzatziki in a satisfying 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 & 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

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and set aside.
02 - In a large mixing 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 the seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until the florets are 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, gently toss the baby spinach with the remaining 1 tablespoon olive oil and a pinch of salt until lightly coated.
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 in each bowl.
07 - Finish each bowl with crumbled feta cheese, a drizzle of tzatziki sauce, and a sprinkle of fresh dill. Serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • This bowl practically builds itself with pantry staples and whatever fresh vegetables you have lingering around.
  • The contrast between warm, spiced cauliflower and crisp, cool toppings is genuinely addictive.
  • It is one of those rare vegetarian dishes that leaves nobody at the table asking where the meat is.
02 -
  • Do not crowd the cauliflower on the baking sheet or it will steam instead of roast, and you will miss out on those crispy caramelized edges entirely.
  • Letting the cauliflower roast undisturbed for the first 12 to 13 minutes before flipping gives it the best color and texture.
03 -
  • Taste the cauliflower straight off the baking sheet and adjust the salt before assembling bowls, because properly seasoned cauliflower carries the entire dish.
  • Warm the tzatziki slightly by stirring it at room temperature for 10 minutes before drizzling so it flows more easily and coats every bite.

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