Greek Cauliflower Bowl (Printable Version)
Roasted cauliflower with fresh veggies, feta, and Mediterranean flavors in a wholesome, 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 & 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 freshly ground 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
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large 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, turning halfway through, until the edges are golden brown and the florets are fork-tender.
04 - While the cauliflower roasts, combine the cherry tomatoes, diced cucumber, thinly sliced red onion, and Kalamata olives in a mixing bowl. Drizzle with the remaining 1 tablespoon olive oil and 1 tablespoon lemon juice. Toss gently to combine.
05 - Divide the roasted cauliflower among four serving bowls. Top each portion evenly with the fresh vegetable mixture.
06 - Sprinkle each bowl 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 -
- The marinade doubles as the dressing so you get maximum flavor with almost zero extra work.
- It is one of those rare vegetarian meals that never leaves anyone searching the fridge an hour later.
- Everything roasts on a single sheet pan which means cleanup is almost nonexistent.
02 -
- Crowding the baking sheet is the fastest way to steam your cauliflower instead of roasting it so use two sheets if necessary.
- Letting the roasted cauliflower rest for two minutes before assembling keeps it from wilting the fresh vegetables.
03 -
- Taste the olives before you add them because some brands are far saltier than others and you may need to adjust your seasoning accordingly.
- A sprinkle of smoked paprika over the finished bowl adds a subtle depth that makes people ask what your secret is.