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Greek Cauliflower Bowl with Chickpeas and Quinoa Recipe

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This Greek Cauliflower Bowl features cauliflower and chickpeas marinated in a gyro-style Greek yogurt dressing, roasted to perfection with red onions and bell peppers. Served over cooked quinoa and topped with creamy Greek yogurt or tzatziki, fresh parsley, and crumbled feta, this vibrant and healthy meal combines Mediterranean flavors with a wholesome grain base for a satisfying vegetarian dish.

Ingredients

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
  • Black pepper, to taste

Main 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 (substitute with brown rice, farro, or cooked orzo if desired)

Toppings

  • 1 cup Greek yogurt (for topping)
  • Crumbled feta cheese (optional)
  • Tzatziki (optional)
  • Fresh lemon juice (optional)
  • Fresh parsley (optional)

Instructions

  1. 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 grated lemon zest, 3 grated or pressed garlic cloves, 2 teaspoons paprika, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 2 teaspoons dried oregano, 1 teaspoon salt, and black pepper until smooth and well combined.
  2. Coat the Cauliflower and Chickpeas: Add the cauliflower florets and rinsed chickpeas to the marinade bowl. Toss thoroughly to ensure all pieces are evenly coated. Set aside to let flavors meld while preparing the other vegetables.
  3. Prepare the Baking Sheet: Arrange the sliced red onions and red bell pepper on a large baking sheet. Drizzle with a little olive oil, sprinkle with a pinch of salt and black pepper, then toss to coat evenly. Spread the vegetables in a single layer to ensure proper roasting.
  4. Combine and Bake: Place the marinated cauliflower and chickpeas on top of the prepared vegetables on the baking sheet. Bake in the preheated oven at 430°F (220°C) for 30 minutes, or until the cauliflower is tender and lightly golden brown.
  5. Add the Grain and Finish: Remove the baking sheet from the oven and immediately add the cooked quinoa on top. Gently toss all ingredients together directly on the pan to combine the roasted vegetables, cauliflower, chickpeas, and quinoa evenly.
  6. Serve and Garnish: Serve the mixture warm in bowls. Top with a dollop of Greek yogurt or tzatziki, a squeeze of fresh lemon juice, chopped fresh parsley, and crumbled feta cheese if desired for additional flavor and creaminess.

Notes

  • You can substitute quinoa with other grains like brown rice, farro, or orzo based on preference.
  • Adjust the paprika type depending on the desired smokiness; smoked paprika adds a deeper flavor.
  • For a vegan version, replace Greek yogurt with a plant-based yogurt alternative.
  • Make sure to spread vegetables evenly on the baking sheet for uniform roasting.
  • This dish pairs well with warm pita bread or a fresh green salad for a complete meal.

Find it online: https://yumntasty.com/greek-cauliflower-bowl-with-chickpeas-and-quinoa-recipe/