This roasted Greek yogurt cauliflower is a hearty, flavorful side dish that turns a simple vegetable into something crave-worthy. Creamy yogurt, warm spices, garlic, and lemon create a thick coating that roasts into a golden, savory crust with a tender inside.
Why You’ll Love This Recipe
This recipe transforms cauliflower into a bold and satisfying dish with minimal effort. The Greek yogurt creates a rich texture while keeping the dish balanced and light. It’s easy to prepare ahead of time, packed with flavor, and works equally well as a side dish, appetizer, or wholesome snack. The spice blend is flexible, so you can easily adjust it to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 large head cauliflower, cut into medium-sized florets
3/4 cup plain Greek yogurt (full-fat or low-fat)
2 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon fine sea salt
2 tablespoons fresh parsley, finely chopped, for garnish
Optional for serving
1/2 cup yogurt-based garlic or cucumber dip
Directions
Rinse the cauliflower florets thoroughly and dry them completely with a clean towel. Properly dried cauliflower helps the yogurt mixture adhere better.
In a large mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, paprika, onion powder, chili powder, cumin, dried oregano, and salt until smooth and well combined.
Add the cauliflower florets to the bowl and toss until each piece is fully coated in the yogurt mixture. Cover the bowl and allow the cauliflower to marinate for at least 30 minutes, or refrigerate for up to 12 hours for deeper flavor.
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Arrange the marinated cauliflower florets in a single layer on the baking sheet, leaving space between pieces.
Bake for 40 minutes, flipping the florets halfway through, until the cauliflower is tender and lightly golden on the edges.
Remove from the oven, garnish with fresh parsley, and serve warm.
For a smoky flavor, add 1/2 teaspoon smoked paprika instead of regular paprika.
For extra heat, increase the chili powder or add a pinch of crushed red pepper flakes.
For a citrus-forward version, add lemon zest to the yogurt marinade.
For an herb-heavy twist, mix in dried thyme or rosemary.
For crispier edges, broil the cauliflower for the last 3 to 5 minutes.
Storage/Reheating
Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days.
To reheat, place it on a baking sheet and warm in a 375°F (190°C) oven for 10 to 15 minutes until heated through. Avoid microwaving if possible, as it can soften the roasted texture.
FAQs
Can I use frozen cauliflower for this recipe?
Fresh cauliflower works best, but frozen cauliflower can be used if fully thawed and dried before marinating.
What type of Greek yogurt should I use?
Plain Greek yogurt is recommended. Full-fat yields the richest flavor, but low-fat also works well.
Can I skip the marinating step?
Yes, but marinating allows the flavors to penetrate more deeply. Even 30 minutes makes a noticeable difference.
How do I prevent the cauliflower from becoming soggy?
Make sure the cauliflower is completely dry before coating and spread it evenly on the baking sheet without overcrowding.
Can I make this recipe ahead of time?
Yes, you can marinate the cauliflower up to 12 hours in advance and bake it just before serving.
Is this recipe suitable for a main dish?
It works best as a side dish, but you can serve it over grains or with flatbread to make it more filling.
Can I air-fry this cauliflower?
Yes, air fry at 380°F (195°C) for about 18 to 22 minutes, shaking the basket halfway through.
What can I serve with roasted Greek yogurt cauliflower?
It pairs well with rice, quinoa, salads, or grilled vegetables.
Can I adjust the spices?
Absolutely. This recipe is very flexible, and you can tailor the spices to your preference.
How do I know when the cauliflower is done?
The cauliflower should be fork-tender with lightly browned edges and a roasted aroma.
Conclusion
Roasted Greek yogurt cauliflower is a simple yet impressive dish that proves vegetables can be both comforting and exciting. With its creamy marinade, warm spices, and golden finish, it’s a recipe you’ll want to make again and again, whether for a casual dinner or a special gathering.
Roasted Greek yogurt cauliflower is a flavorful and healthy side dish where cauliflower florets are coated in a spiced Greek yogurt marinade, then roasted to golden perfection with a creamy interior and crispy edges.
Ingredients
1 large head cauliflower, cut into medium-sized florets
3/4 cup plain Greek yogurt (full-fat or low-fat)
2 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon fine sea salt
2 tablespoons fresh parsley, finely chopped, for garnish
Optional: 1/2 cup yogurt-based garlic or cucumber dip for serving
Instructions
Rinse the cauliflower florets and dry thoroughly with a clean towel.
In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, paprika, onion powder, chili powder, cumin, oregano, and salt until smooth.
Add cauliflower florets and toss to coat evenly in the yogurt mixture.
Cover and marinate for at least 30 minutes or refrigerate up to 12 hours.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Arrange cauliflower in a single layer on the baking sheet with space between pieces.
Bake for 40 minutes, flipping halfway, until tender and golden on edges.
Remove from oven, garnish with chopped parsley, and serve warm with optional dip.
Notes
Use smoked paprika for a smoky flavor variation.
Increase chili powder or add red pepper flakes for more heat.
Adding lemon zest gives a brighter, citrus-forward taste.
For crispier edges, broil for the final 3–5 minutes of baking.
Ensure cauliflower is fully dry before coating to avoid sogginess.
