Greek Cauliflower Bowl (Printable version)
Roasted cauliflower with fresh Greek vegetables, feta, and lemon-herb dressing for a light satisfying meal.
# What you need:
→ Vegetables
01 - 1 large head cauliflower, cut into florets
02 - 1 cup cherry tomatoes, halved
03 - 1 cucumber, diced
04 - 1/2 red onion, thinly sliced
05 - 1/4 cup Kalamata olives, pitted and sliced
→ Marinade & Dressing
06 - 3 tablespoons olive oil
07 - 2 tablespoons fresh lemon juice
08 - 2 cloves garlic, minced
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon ground cumin
11 - Salt and black pepper, to taste
→ Toppings
12 - 1/2 cup feta cheese, crumbled
13 - 2 tablespoons fresh parsley, chopped
14 - 1/4 cup hummus (optional)
15 - Lemon wedges, for serving
# How to make it:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, toss the cauliflower florets with 2 tablespoons olive oil, 1 tablespoon lemon juice, minced garlic, dried oregano, ground cumin, salt, and black pepper 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 florets are golden brown and fork-tender.
04 - While the cauliflower roasts, combine the cherry tomatoes, diced cucumber, sliced red onion, and Kalamata olives in a bowl. Drizzle with the remaining olive oil and lemon juice, then toss gently to combine.
05 - Divide the roasted cauliflower evenly among four bowls. Spoon the fresh vegetable mixture over each portion.
06 - Finish each bowl with a generous sprinkle of crumbled feta and chopped parsley. Add a dollop of hummus if desired, and serve immediately with lemon wedges on the side.
# Expert tips:
01 -
- The contrast between crispy golden cauliflower and cool crisp vegetables is something you will crave once you try it.
- Everything cooks on one sheet pan which means cleanup is almost nothing.
- It tastes like something you would order at a coastal taverna but costs a fraction of the price.
02 -
- Do not crowd the cauliflower on the baking sheet or it will steam instead of roast and you will lose that irresistible crunch.
- Letting the roasted cauliflower rest for two minutes before assembling keeps it from wilting the fresh vegetables.
03 -
- Toss the cauliflower with the seasoning using your hands instead of a spoon so you can feel every floret get evenly coated.
- Cracking the feta into irregular chunks looks and tastes better than perfectly uniform crumbles because the bigger pieces melt slightly on the warm cauliflower.