Greek Cauliflower Bowl (Printable)
Roasted spiced cauliflower with fresh veggies, feta, and creamy tzatziki in a hearty Mediterranean 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 cucumber, diced
10 - 1/3 cup Kalamata olives, pitted and halved
11 - 1/2 red onion, thinly sliced
12 - 1/2 cup crumbled feta cheese
13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges, for serving
→ Tzatziki Sauce
15 - 1 cup 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:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, toss the 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 halfway through, until the edges are golden and the stems are fork-tender.
04 - In a small bowl, combine the Greek yogurt, grated and squeezed cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper. Stir until smooth, then refrigerate until ready to serve.
05 - Divide the cooked quinoa or brown rice among four bowls. Arrange the roasted cauliflower, cherry tomatoes, diced cucumber, Kalamata olives, and sliced red onion over each portion. Crumble feta cheese generously on top.
06 - Drizzle each bowl with tzatziki sauce, sprinkle with fresh parsley, and garnish with a lemon wedge. Serve immediately.
# Expert Tips:
01 -
- The tzatziki doubles as both dressing and cool contrast to the smoky roasted cauliflower, so you never need a separate sauce.
- It assembles from pantry staples and whatever raw vegetables are hanging around, which means zero grocery stress on busy evenings.
02 -
- Squeezing the grated cucumber in a clean kitchen towel is nonnegotiable because watery tzatziki will pool at the bottom of your bowl and dilute every flavor.
- Spacing the cauliflower florets apart on the sheet is the difference between roasting and steaming, and roasted is what you want.
03 -
- Use block feta stored in brine rather than pre crumbled because it is creamier, tangier, and crumbles into more appealing chunks.
- Let the cauliflower rest for two minutes after roasting before handling it so the edges crisp up further and hold their texture in the bowl.