Greek Cauliflower Bowl (Printable version)
Roasted cauliflower with fresh vegetables, feta, and Mediterranean flavors 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 cucumber, diced
04 - 1/2 red onion, thinly sliced
05 - 1/4 cup Kalamata olives, pitted and sliced
→ Marinade and 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 crumbled feta cheese
13 - 2 tablespoons fresh parsley, chopped
14 - 1/4 cup hummus (optional)
15 - Lemon wedges, for serving
# Directions:
01 - Preheat the 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 of olive oil, 1 tablespoon of lemon juice, minced garlic, dried oregano, ground cumin, salt, and black pepper until evenly coated. Spread the seasoned florets in a single layer on the prepared baking sheet.
03 - Roast the cauliflower for 25 to 30 minutes, flipping the florets halfway through, until they are golden brown and fork-tender.
04 - While the cauliflower roasts, combine the cherry tomatoes, cucumber, red onion, and Kalamata olives in a large bowl. Drizzle with the remaining 1 tablespoon of olive oil and 1 tablespoon of lemon juice, then toss gently to combine.
05 - Divide the roasted cauliflower evenly among four serving bowls. Spoon the fresh vegetable mixture over each portion of cauliflower.
06 - Sprinkle each bowl generously with crumbled feta cheese and chopped fresh parsley. Add a dollop of hummus if desired. Serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- Roasting transforms plain cauliflower into something with nutty, caramelized edges that you will actually crave.
- Everything comes together on one sheet pan and in one bowl, which means cleanup is almost nonexistent.
- The lemon garlic dressing pulls every ingredient together without needing a separate sauce.
02 -
- Do not crowd the baking sheet or the cauliflower will steam instead of roast, and you will end up with soggy florets that nobody gets excited about.
- Letting the cauliflower cool for just two minutes before assembling keeps the feta from melting into a puddle while still warming the fresh vegetables underneath.
03 -
- Roast the cauliflower a few minutes longer than you think is safe, because those almost burnt edges are where the magic lives.
- Assemble the bowls right before serving so the contrast between warm roasted vegetables and cool crisp ones is as dramatic as possible.