This Greek Roasted Cauliflower features cauliflower florets roasted to perfection with garlic, oregano, and lemon zest, then topped with crumbled feta cheese, fresh herbs, a squeeze of lemon juice, and a drizzle of extra-virgin olive oil before serving. You’re going to want this flavor-packed, low carb Greek side dish at every meal!
Y’all love my Mexican Inspired Roasted Zucchini, featuring spicy roasted zucchini topped with cilantro, lime, and cotija or queso fresco. So I thought I’d make a similar recipe, Greek style, with cauliflower!
Honestly I’m all about interesting side dishes, especially when it comes to veggies. It’s easy to make healthy vegetables the star of the show by putting some effort and lots of flavor into them. You can serve this Greek roasted cauliflower for dinner and just pick up a rotisserie chicken from the store and you’re good to go for dinner!
This low carb Greek side dish is a fun way to switch things up from the norm, and it goes with so much – chicken, salmon, shrimp, meatballs, etc. You can even use it as a base for a Greek cauliflower bowl, topped with gyro-style meat, cucumbers, and drizzled with a yogurt sauce. Yum!
Ingredients and Substitutions
- Cauliflower – I cut florets from a whole head (here’s how to cut cauliflower and broccoli perfectly!), but feel free to use pre-cut florets, or even frozen florets for this recipe.
- Dried Oregano and Garlic Powder – feel free to use fresh of each if you like.
- Lemon zest and juice
- Extra-Virgin Olive Oil – both for roasting and drizzling at the end
- Crumbled Feta Cheese – crumble it yourself with a fork or buy pre-crumbled. Goat cheese, cotija, queso fresco, or another easy-to-crumble cheese will also work.
- Fresh herbs – I used mint and dill, and any combination of mint, dill, basil, oregano, etc. will work. I don’t recommend rosemary since it’s a bit tough when its raw.
How to make Greek Roasted Cauliflower
- First, you’ll season the cauliflower with oregano, garlic powder, lemon zest, salt, and pepper. Just toss it together on a rimmed baking sheet.
- Then, roast the cauliflower for about a half an hour, tossing around once or twice to ensure even cooking. It should be nice and golden brown and soft when it’s done.
- Transfer the cauliflower to a serving dish and sprinkle with the crumbled feta, fresh herbs, a squeeze of lemon juice, and a drizzle of olive oil. That’s it! You’re done!
Please scroll to the bottom of the post for the full recipe including ingredient amounts and detailed instructions.
Sure! Just use a vegan feta cheese substitute and you’re good to go.
Like most roasted veggie dishes, this Greek Roasted Cauliflower is best fresh. However, it’s also great reheated. Ideally, add the feta and fresh herbs last, as the feta will melt a lot with reheating. You can keep the roasted cauliflower and feta/herbs separate until just before serving (though it’s also really great reheated with everything already on it – don’t toss the leftovers just because you’ve already added the toppings!).
Sure! An alternative way to serve this Greek loaded cauliflower is to mix some plain yogurt (Greek or regular) with the lemon juice, fresh herbs, and olive oil, along with some salt and pepper. Drizzle that on top, followed by the feta. This wouldn’t reheat as well so I suggest eating it right away.
Yes! It will help to let them defrost for a little before coating them in the oil and spices – I recommend laying them out on a paper towel on the baking sheet while the oven preheats and you prep stuff. It’s OK if they don’t defrost all the way. Then, pat them dry with the towel, discard the towel, and proceed as normal.
Other Greek Side Dishes
- Greek Green Beans (Fasolakia)
- Orzo Pilaf with Lemon and Dill
- Creamy Cucumber Salad with Yogurt and Dill
- Greek Salad
What to serve with Greek Roasted Cauliflower
- Greek Chicken Bites
- Greek Shrimp (Shrimp Saganaki)
- Keftedes (Greek Meatballs)
- Pork Chops with Garlic, Lemon, and Herbs
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Greek Roasted Cauliflower with Feta and Herbs
- 1 head cauliflower cut into florets (about 2 lbs, or 3-4 cups)
- 4 tablespoons extra-virgin olive oil divided
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- juice and zest of one lemon (about 1 tablespoon zest and 2 tablespoons juice)
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper or to taste
- 2 oz. crumbled feta cheese (1/2 cup)
- 2 tablespoons chopped fresh herbs such as dill, mint, and/or basil
- Preheat your oven to 425 degrees F.
- Place cauliflower florets on a rimmed baking sheet. Drizzle with 2 tablespoons of the extra-virgin olive oil, and sprinkle with the oregano (1 teaspoon), garlic powder (1 teaspoon), and lemon zest. Toss together to coat each floret in the oil and seasoning (I used my hands for this).
- Roast at 425 degrees F for 25-30 minutes, tossing once halfway through to ensure even cooking, or until golden brown and softened.
- Transfer cauliflower to a plate or serving dish. Sprinkle with the crumbled feta (2 oz.), fresh herbs (2 tablespoons), squeeze on the lemon juice, and drizzle with the remaining olive oil (2 tablespoons). Serve.
- Alternative: mix the lemon juice and herbs with plain yogurt (Greek or regular), salt, and pepper and thin out with the olive oil. Drizzle on top of the roasted cauliflower, followed by the crumbled feta.
- Make it vegan / dairy-free: use a vegan feta cheese substitute.
- First time dealing with a whole cauliflower? Here’s how to cut it in to florets easily!
- For frozen cauliflower, it will be easier to make if they’ve defrosted a little. Lay them out on a paper towel on the baking sheet while your oven preheats and you prep everything, then pat them dry with the towel and proceed as normal (it’s OK if they don’t completely thaw out!).
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
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