Greek Cauliflower Bowl with Feta (Print Version)

Roasted cauliflower with Mediterranean vegetables, feta, and tzatziki in a satisfying 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 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

# 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 freshly ground black 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 leaves with 1 tablespoon olive oil and a pinch of salt until lightly coated.
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 with lemon wedges on the side.

# Expert Advice:

01 -
  • The cauliflower gets these gorgeous caramelized edges that make you forget you are eating something incredibly healthy.
  • Everything comes together on one sheet pan plus some chopping, which means cleanup is almost nonexistent.
  • That tzatziki drizzle pulls every single flavor together like a culinary magnet.
02 -
  • Crowding the cauliflower on the baking sheet is the single biggest mistake because it steams instead of roasting and you lose that incredible golden crust.
  • Tossing the warm cauliflower directly onto the spinach slightly wilts the leaves in the most wonderful way, so do not let things cool too long before assembling.
03 -
  • Let the cauliflower sit undisturbed on the pan for the first fifteen minutes before flipping because patience is what creates that irresistible caramelization.
  • Warming the tzatziki slightly by placing the bowl near the oven takes the chill off and helps it drizzle more smoothly over the warm ingredients.

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