Greek Cauliflower Bowl (Printable)
Roasted cauliflower with Mediterranean vegetables, feta, and tzatziki for a wholesome satisfying meal.
# Ingredient List:
→ 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 and Seasoning
07 - 3 tbsp olive oil
08 - 1 tsp dried oregano
09 - 1/2 tsp garlic powder
10 - 1/2 tsp ground cumin
11 - Salt and freshly ground black pepper, to taste
→ Toppings
12 - 1/2 cup crumbled feta cheese
13 - 2 tbsp fresh dill, chopped
14 - 1/4 cup tzatziki sauce
15 - Lemon wedges, for serving
# Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, toss cauliflower florets with 2 tablespoons olive oil, dried oregano, garlic powder, ground cumin, salt, and pepper until evenly coated.
03 - Spread seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until 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.
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 - Finish each bowl with crumbled feta cheese, a drizzle of tzatziki sauce, and chopped fresh 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 healthy.
- Tzatziki drizzled over the top pulls every single flavor together with barely any effort.
02 -
- Do not crowd the cauliflower on the baking sheet or it steams instead of roasting and you lose those crispy edges.
- Letting the cauliflower rest for two minutes after roasting keeps it from wilting the spinach too quickly.
03 -
- Roast extra cauliflower and keep it in the fridge because it reheats perfectly for a second round of bowls the following night.
- The tzatziki drizzle looks most appealing if you use a spoon and zigzag it across the bowl rather than dumping it in one spot.