Greek Cauliflower Bowl (Printer-Friendly)
Roasted spiced cauliflower with Mediterranean veggies, feta, and creamy tzatziki in a satisfying 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
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 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 whole-milk 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 - 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.
03 - Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until the edges are deeply golden and the stems are fork-tender.
04 - While the cauliflower roasts, combine the Greek yogurt, grated and squeezed cucumber, minced garlic, fresh dill, and lemon juice in a small mixing bowl. Season with salt and pepper to taste. Stir well, cover, 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, and sliced red onion over the base. Crumble feta cheese over each bowl.
06 - Drizzle the chilled tzatziki generously over each assembled bowl. Garnish with chopped fresh parsley and a lemon wedge. Serve immediately.
# Expert Advice:
01 -
- The tzatziki pulls everything together with a cool, garlicky creaminess that makes each bite feel indulgent despite being genuinely healthy.
- It assemble without any fussy techniques, which means you can throw it together on a weeknight while barely paying attention.
02 -
- Squeezing the grated cucumber dry is not optional because wet tzatziki will pool at the bottom of your bowl and dilute every flavor you worked to build.
- Crowding the baking sheet is the fastest way to get soft, steamed cauliflower instead of the caramelized edges that make this dish special.
03 -
- Let the cauliflower sit undisturbed on the baking sheet for the first fifteen minutes before flipping because patience is what creates those deeply caramelized, irresistible edges.
- Use full fat Greek yogurt for the tzatziki because the lower fat versions tend to be watery and lack the luxurious texture that makes this sauce worth eating by the spoonful.