Greek Cauliflower Bowl (Printable Version)
Roasted cauliflower with fresh Greek vegetables, feta cheese, and Mediterranean seasonings in a hearty bowl.
# 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 and Dressing
06 - 3 tbsp olive oil
07 - 2 tbsp fresh lemon juice
08 - 2 cloves garlic, minced
09 - 1 tsp dried oregano
10 - 1/2 tsp ground cumin
11 - Salt and black pepper, to taste
→ Toppings
12 - 1/2 cup crumbled feta cheese
13 - 2 tbsp fresh parsley, chopped
14 - 1/4 cup hummus (optional)
15 - Lemon wedges, for serving
# How-To Steps:
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 tbsp olive oil, 1 tbsp 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, turning halfway through, until the edges are golden brown and the florets are 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 1 tbsp olive oil and 1 tbsp lemon juice, then toss gently to combine.
05 - Divide the roasted cauliflower evenly among 4 serving bowls. Top each portion with the fresh vegetable mixture.
06 - Sprinkle crumbled feta cheese and chopped parsley over each bowl. Add a dollop of hummus if desired, and serve immediately with lemon wedges on the side.
# Helpful Tips:
01 -
- The contrast between warm, crispy cauliflower and cool, crunchy fresh vegetables keeps every bite interesting.
- It comes together on a single sheet pan with a chopping board, which means cleanup is almost nonexistent.
02 -
- Do not crowd the baking sheet or the cauliflower will steam instead of roast, leaving you with soggy florets that lack the crispy edges everyone loves.
- Letting the marinated cauliflower sit for even ten minutes before roasting gives the garlic and oregano time to permeate every crevice and makes a noticeable difference.
03 -
- Cut your cauliflower florets into similar sized pieces so everything roasts evenly and you never end up with some pieces burned while others are still hard.
- Squeezing the lemon wedge over the bowl right before eating, rather than during assembly, preserves the bright acidic punch that makes this dish sing.