Mediterranean Roasted Cauliflower Bowls
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These roasted cauliflower bowls are layered with sweet potatoes and a bright Greek tzatziki for a fresh, Mediterranean-style dinner that's simple and nourishing. It's an easy, make-ahead-friendly bowl you'll crave all season long.
If you love Mediterranean recipes, try this Mediterranean Chopped Salad or this Sheet Pan Mediterranean Chicken recipe.
What to Love About Roasted Cauliflower Bowls
Served with warmed pitas, it becomes a street-food-inspired bowl you’ll love! I can’t seem to get enough of it this winter.
I don’t know about you, but I seriously love bowl food. It’s cozy, super casual, and always simple! And when it’s drizzled with something like Tzatziki Sauce, it’s impossible to resist!
One of my favorite recipes I make often, especially in the winter, is Oven Roasted Cauliflower with Turmeric and Cumin. This recipe inspired this delicious bowl recipe!
Here’s what you’ll love about this easy dinner recipe:
- Quick and easy and ready in about 30 minutes– give or take
- Healthy, plant-based, and super flavorful
- Fun bowl food inspired by delicious street food
- Roasting cauliflower and sweet potatoes with Greek-inspired herbs brings out ALL the flavors!
Jump to:
Ingredients
One of the things I love about these Mediterranean Cauliflower Bowls is how flexible the ingredients can be. Here’s what I like to use:
- Vegetables: Cauliflower florets and sweet potatoes, cubed
- Aromatics and Seasonings: olive oil, garlic cloves, ground turmeric, cumin, paprika, red pepper flakes, salt and pepper
- For the bowls: sliced English or Persian cucumbers, diced avocados, crumbled feta cheese, salad greens, tzatziki sauce– while you can definitely buy store-bought sauce, it’s so incredibly easy to make your own like
How to Make Cauliflower Bowls
The first step in making these bowls is to roast the vegetables. This can be done just before serving, or even ahead and reheated.
Roasting the Cauliflower and Sweet Potatoes:
- Preheat the oven to 425°F.
- In a small bowl, combine the olive oil, turmeric, cumin, paprika, red pepper flakes, and 1/2 teaspoon salt.
- Spread the cauliflower and sweet potatoes on a baking sheet, drizzle with the seasoned olive oil, and toss to coat. Season with additional salt and pepper if desired.
- Bake for 25 to 30 minutes, or until the vegetables are browned and tender.
Assembling the Bowls
Once the veggies are browned, roasted, and tender, let them cool slightly and prepare the greens.
In these bowls, I like to serve the roasted cauliflower and sweet potatoes over romaine, but any of your favorite greens work equally well.
Then I like to tuck in thinly sliced cucumbers and chopped avocado. After adding the roasted vegetables, I then top with tzatziki sauce and crumbles of salty and delicious feta.
Making Tzatziki Sauce:
Most markets carry a ready-made tzatziki sauce. If you want to make your own, it’s incredibly easy! I like to make either 5 Minute Greek Tzatziki Sauce or this 2 Minute Greek Dill Yogurt Sauce.
Recipe FAQs
Yes! Roast the cauliflower and sweet potatoes up to 2-3 days ahead. Store them separately and rewarm before assembling. The tzatziki can also be made ahead - its flavor actually improves as it chills.
Warm the cauliflower and sweet potatoes on a baking sheet in a 400°F oven for 8-10 minutes, or in an air fryer for crisp edges. Reheating separately helps keep textures fresh for bowl-style meals.
These Mediterranean-style bowls pair well with grilled chicken, salmon, chickpeas, or even sliced steak. For a vegetarian boost, add roasted chickpeas or quinoa.
Yes. Use a dairy-free yogurt alternative to make the tzatziki - coconut- or almond-based yogurt works best to maintain the creamy texture.
Roasted zucchini, carrots, red onion, broccoli, or butternut squash all pair well with the Mediterranean flavors. Feel free to mix and match with what's in season.
Yes, it's naturally gluten-free. Just double-check labels on store-bought yogurt or tzatziki if using substitutes.
Add red pepper flakes to the roasted vegetables, sprinkle on hot paprika, or drizzle with chili crisp or harissa for a spicy Mediterranean twist.
More Mediterranean Recipes You May Also Love
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Mediterranean Roasted Cauliflower Bowls
Equipment
Ingredients
- 6 tablespoons olive oil extra virgin
- 4 cups cauliflower florets
- 2 sweet potatoes cut into cubes
- 3 cloves garlic chopped
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1/2 teaspoon red pepper flakes
- salt and black pepper
For Serving
- Tzatziki Sauce
- 1 avocado diced
- 1 cucumber English or Persian, sliced
- 6 ounces crumbled feta cheese
- salad greens
Instructions
- Preheat the oven to 425°F. In a small bowl, combine the olive oil, turmeric, cumin, paprika, red pepper flakes and 1/2 teaspoon salt.
- Spread the cauliflower and sweet potato on a large rimmed baking sheet. Drizzled with the olive oil mixture and toss to coat. Season with additional salt and pepper to taste.
- Bake for 25 to 30 minutes, or until the vegetables are browed and tender.
- Serve over greens with avocado, feta, and pita if desired. Drizzle with generous Tzatziki Sauce.
Notes
- Make-Ahead: Roast the cauliflower and sweet potatoes up to 2-3 days ahead and store them separately. Rewarm in the oven or air fryer before assembling to keep the edges crisp.
- Protein Options: These bowls pair beautifully with grilled chicken, salmon, roasted chickpeas, or quinoa. For a heartier Mediterranean vibe, try adding olives or a sprinkle of feta.
- Dairy-Free Option: Swap Greek yogurt for an unsweetened dairy-free yogurt when making tzatziki. Coconut or almond-based yogurt works best for texture.
- Variations: Mix in other roasted vegetables such as carrots, red onion, zucchini, or broccoli. A drizzle of harissa or chili crisp adds a delicious spicy twist.
- Serving Ideas: Serve the bowls warm or at room temperature, topped with fresh herbs like dill, parsley, or mint. They also make excellent meal-prep lunches.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Made several times. Wonderful each time
I love this one too! Thanks so much for trying it!