Greek Cauliflower Bowl (Printer-friendly)

Roasted cauliflower with Mediterranean veggies, feta, and tzatziki in a 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

→ Bowl Assembly

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 crumbled feta cheese
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

# How to Make It:

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

# Expert Tips:

01 -
  • The smoked paprika on the cauliflower creates a depth you would not expect from such a simple spice rub.
  • Tzatziki pulls everything together so well that you will start putting it on everything from sandwiches to scrambled eggs.
  • It scales effortlessly from a solo lunch to a dinner party centerpiece.
02 -
  • Do not skip squeezing the water out of the grated cucumber or your tzatziki will be watery and sad by the time you sit down to eat.
  • Crowding the baking sheet is the single biggest mistake because the cauliflower steams instead of roasting and you lose all that wonderful caramelization.
  • Making the tzatziki an hour ahead gives the garlic and dill time to bloom into something far more flavorful than when first mixed.
03 -
  • Let the cauliflower sit undisturbed for the first 15 minutes of roasting so a crust can form before you flip it.
  • A pinch of salt in your tzatziki at the very end, after it has rested, brightens everything more than salt added at the beginning.

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