Greek Cauliflower Bowl (Printer-Friendly)
Roasted cauliflower with Mediterranean veggies, feta, and tzatziki in a satisfying wholesome bowl.
# What You'll 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 baking sheet with parchment paper and set aside.
02 - In a large bowl, toss cauliflower florets with 2 tablespoons olive oil, dried oregano, garlic powder, ground cumin, salt, and 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 golden 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, toss the baby spinach with the remaining 1 tablespoon olive oil and a pinch of salt.
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.
07 - Top each bowl with crumbled feta, a drizzle of tzatziki sauce, and freshly chopped dill. Serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- The roasted cauliflower gets these gorgeous caramelized edges that make you forget you are eating something virtuous.
- It comes together on one sheet pan which means weeknight cleanup is basically nonexistent.
02 -
- Crowding the baking sheet is the fastest way to steam instead of roast so use two sheets if necessary.
- Letting the cauliflower rest for two minutes after roasting lets it firm up slightly and hold its texture in the bowl.
03 -
- Toss the cauliflower with the seasoning using your hands rather than a spoon because you can feel when every floret is evenly coated.
- Serve the bowls within five minutes of assembly so the contrast between warm cauliflower and cool vegetables stays vivid.