This Greek cauliflower bowl is an easy, budget-friendly one-pan meal packed with bold Mediterranean flavors, lots of fiber, and enough protein to keep you full and satisfied, perfect for a healthy weeknight dinner without complicated cooking.
For more easy cauliflower dinners, check out our roasted cauliflower orzo with chickpeas and feta, cauliflower shawarma bowl, turmeric cauliflower and chickpeas, and creamy cauliflower curry.
This Might Be The Tastiest Cauliflower Recipe…
Louise and I are completely in love with this Greek cauliflower bowl, a simple sheet-pan dinner inspired by Mediterranean cooking — the real game changer here is the Greek yogurt marinade mixed with gyros-style spices. The yogurt clings to every floret, helping the cauliflower roast up deeply flavorful with lightly charred edges, almost like a gyros-inspired cauliflower made entirely from vegetables 🫒.
Also, what makes this recipe special is the one-pan method, a technique you loved in our cauliflower orzo and cauliflower shawarma. We mix the quinoa directly on the hot sheet pan with the roasted vegetables, so it soaks up all the spices and roasted bits, becomes incredibly flavorful, and warms up naturally with no extra bowls to wash 🍋.
This cauliflower grain bowl is filling and nourishing, made with fiber-rich vegetables, protein-rich chickpeas, and whole grains that fit beautifully into a Mediterranean-style eating pattern. If you’re looking for a healthy Greek bowl that’s cozy, satisfying, and easy enough for a weeknight, this one delivers 🌿.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Cauliflower: the main vegetable and base of this Mediterranean cauliflower bowl, roasting up tender with lightly crispy edges. Substitute broccoli florets or Romanesco. Fresh cauliflower works best; frozen tends to release water and turn soft.
- Chickpeas: add plant-based protein and make this a filling vegetarian Greek dinner. We usually use canned chickpeas for convenience, but home-cooked dried chickpeas work great too. Substitute white beans, butter beans, or cooked lentils.
- Red onions: roast into sweet, jammy slices that balance the spices. Substitute yellow onions or shallots.
- Red bell pepper: adds natural sweetness and color. Substitute orange or yellow bell pepper, or sliced zucchini.
- Quinoa: a fluffy whole grain that turns this into a satisfying cauliflower grain bowl. Substitute brown rice, farro, barley, or cooked orzo. Ready-cooked quinoa packs are very convenient and work perfectly here.
- Greek yogurt: creates a creamy marinade that helps the spices cling to the cauliflower. Use low-fat Greek yogurt for a lighter option, or substitute Skyr for even more protein.
- Olive oil: essential for roasting and classic Mediterranean flavor. Substitute avocado oil if needed.
- Lemon zest: adds brightness without extra moisture. Substitute orange zest for a slightly sweeter note. Avoid lemon juice in the marinade; it can soften the cauliflower too much. Add fresh lemon juice right before serving instead.
- Garlic: brings savory depth. Substitute garlic powder in a pinch.
- Paprika, cumin, oregano, coriander: the gyros-inspired spice mix that defines this easy Greek weeknight dinner. Substitute a Greek seasoning blend if you have one. You can even add a pinch of cinnamon to make it extra interesting.
- Greek yogurt or tzatziki: cool and creamy for serving. Tzatziki adds an extra Greek finish.
- Parsley: adds freshness and contrast. Substitute dill, mint, or chopped tomatoes.
How to Make a Greek Cauliflower Bowl
Step 1: Preheat and Make the Marinade
Preheat your oven to 430°F (220°C).
In a large bowl, stir together the Greek yogurt, olive oil, lemon zest, grated garlic, paprika, cumin, coriander if using, dried oregano, salt, and black pepper. Mix until smooth and creamy. This yogurt marinade is what gives this Greek roasted cauliflower its deep flavor and lightly charred edges.
Step 2: Coat the Cauliflower and Chickpeas
Add the cauliflower florets and drained chickpeas to the bowl.
Toss well until every piece is coated. Take a moment here, this helps the spices stick and makes the dish extra flavorful.
Step 3: Build the Sheet Pan
Add the sliced red onions and bell pepper to a large baking sheet.
Drizzle with a little olive oil, sprinkle with salt and black pepper, toss and spread them out into an even layer.
Place the marinated cauliflower and chickpeas on top.
Step 4: Roast and Add the Grain
Bake at 430°F (220°C) for about 30 minutes, until the cauliflower is tender with golden, slightly charred edges.
Remove the pan from the oven, add the cooked quinoa or rice directly to the hot vegetables, and gently toss everything together. The grain will soak up all the flavors, turning this into a hearty Mediterranean vegetarian bowl.
Step 5: Finish and Serve
Serve warm in bowls. Add a dollop of tzatziki or Greek yogurt, crumbled feta, a squeeze of lemon juice, and a sprinkle of fresh parsley if you like.
Tips
- Use thick Greek yogurt for the marinade, not regular yogurt. Thick yogurt clings better, which is what creates that deeply flavorful, gyros-style coating on the cauliflower.
- Dry the chickpeas well before mixing them in. Shake the water off well after rinsing them. Less surface moisture means better browning and a more satisfying texture.
- Don’t skip the high oven temperature. Roasting at 430°F helps concentrate flavor and keeps the vegetables hearty and satisfying, which is key for a high protein vegetarian bowl.
- Add the quinoa while the pan is still hot. Even cold, pre-cooked quinoa works perfectly as long as you toss it straight onto the pan so it soaks up the spices and all those golden roasted bits.
- Finish with fresh lemon and something creamy. A squeeze of lemon juice and a spoon of yogurt or tzatziki balances the spices and makes the flavors pop.
- Taste before serving. A final pinch of salt or extra lemon can make a big difference.
Frequently Asked Questions
Yes, this recipe reheats very well in the microwave or in a preheated oven at 430°F (220°C) without losing flavor.
Greek yogurt helps the spices cling to the cauliflower, creating deeper flavor and better browning without needing lots of oil.
Fresh cauliflower works best. Frozen cauliflower releases water as it cooks and won’t roast as well, which affects texture.
Brown rice, farro, barley, or cooked orzo all work well and still make this an easy Greek weeknight dinner.
Yes. Between the roasted vegetables, chickpeas, and whole grain, this dish is naturally filling and well balanced. Adding a spoon of Greek yogurt, some feta, or a dollop of tzatziki on top makes it even more satisfying and flavorful.
More Easy Dinner Recipes
- Creamy sweet potato chickpea soup
- Lentil quinoa patties
- Easy Vegetable Paella
- Greek bean stew with rice
- Mediterranean stir fry
- Greek chickpea soup
- Three bean orzo soup
- Chickpea sweet potato patties
If you tried this Greek Cauliflower Bowl recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Greek Cauliflower Bowl (Gyros-Style Greek Yogurt Marinade)
Video
Ingredients
- 1 medium cauliflower head about 2 lb / 900 g – cut into florets
- 1 can chickpeas 15 oz / 400 g or 1½ cups / 230 g cooked chickpeas – drained and rinsed
- 3 medium red onions sliced
- 1 medium red bell pepper sliced
- 1½ cups cooked quinoa sub brown rice, farro, or cooked orzo
Gyros Style Marinade
- ⅔ cup Greek yogurt
- 3 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest grated
- 3 cloves garlic grated or pressed
- 2 teaspoons paprika sweet or smoked
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried oregano
- 1 teaspoon salt or more to taste + black pepper
- 1 cup Greek yogurt for topping – also crumbled feta, tzatziki, lemon juice, and parsley
Instructions
- Make the Marinade: Preheat the oven to 430°F (220°C).In a large bowl, whisk together ⅔ cup Greek yogurt, 3 tablespoons extra virgin olive oil, 1 teaspoon lemon zest, 3 cloves garlic (grated), 2 teaspoons paprika, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 2 teaspoons dried oregano, 1 teaspoon salt, and black pepper until smooth.
- Coat the Cauliflower: Add 1 medium cauliflower head cut into florets and 1 can chickpeas (rinsed) to the bowl. Toss well until everything is evenly coated with the marinade. Set aside.
- Arrange on Baking Sheet: Place 3 medium red onions and 1 medium red bell pepper (sliced) on a large baking sheet.Drizzle with a little olive oil, add a pinch of salt and black pepper, and toss to coat. Spread them out in an even layer.Place the marinated cauliflower and chickpeas on top.
- Bake and Add the Grain: Bake at 430°F (220°C) for 30 minutes, until the cauliflower is tender and lightly golden.Remove from the oven, add 1½ cups cooked quinoa directly to the pan, and gently toss everything together to combine.
- Finish and Serve: Serve warm in bowls. Optional toppings could be tzatziki or Greek yogurt, lemon juice, fresh parsley, and crumbled feta.
Notes
- Cauliflower → Broccoli florets or Romanesco (use fresh; frozen gets watery)
- Chickpeas → White beans, butter beans, or cooked lentils
- Red onions → Yellow onions or shallots
- Red bell pepper → Orange or yellow bell pepper, or sliced zucchini
- Quinoa → Brown rice, farro, barley, or cooked orzo
- Greek yogurt (marinade) → Low-fat Greek yogurt or Skyr
- Olive oil → Avocado oil
- Lemon zest → Orange zest (skip lemon juice until serving)
- Garlic → Garlic powder
- Paprika, cumin, oregano, coriander → Greek seasoning blend
- Greek yogurt or tzatziki (to serve) → Either works; tzatziki for extra Greek flair.
- Parsley → Dill, mint, or chopped tomatoes
- Use thick Greek yogurt → Regular yogurt slides right off; thick yogurt creates that bold, gyros-style coating. Skyr works too
- Dry chickpeas = better browning → Shake them really dry after rinsing.
- Crank the oven → 430°F is non-negotiable for deep flavor and hearty roasted texture
- Add the quinoa while the pan is still hot → Even cold, pre-cooked quinoa works perfectly as long as you toss it straight onto the pan so it soaks up the spices and all those golden roasted bits.
- Finish bright + creamy → Fresh lemon juice, crumbled feta, and a dollop of yogurt or tzatziki make everything pop
- Taste, then adjust → A final pinch of salt or extra lemon takes it from good to great.
- Store leftovers in an airtight container in the fridge for up to 4 days, and while freezing is possible, the cauliflower will be softer after thawing.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
I had to bake 10min longer to get the nice caramelization, but omg the flavors are amazing 11/10!!
Loved this recipe but almost doubled the yoghurt mix and also the cooking time.
Maybe worth blanching the cauliflower first?
Lovely creamy flavours.
Thank you
You’re absolutely right, Nick — blanching could definitely help (especially if the cauliflower florets are bigger).
A key step in this recipe is cutting the cauliflower into small florets so they bake evenly and get nice and tender.
Thanks so much for the helpful feedback! Kindest,
Louise
Made this for dinner tonight as we love everything Greek. It was delicious . Thank you Nico and Louise .
Thank you so much, Kevin! We’re really happy you enjoyed it — greetings from both Nico and me 🇬🇷❤️.