Greek Street Style Roasted Cauliflower

A low carb, keto-friendly adaptation of street corn, this Greek Street Style Roasted Cauliflower features a tangy yogurt sauce, feta cheese, lemon, and herbs. This delicious easy side dish can be made on the grill or in the oven and pairs perfectly with almost any meat. 

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Best Greek Roasted Cauliflower Recipe - Low Carb, Keto, LCHF, Grain-free, Gluten-free, Sugar-free

Cauliflower might just be the most magical vegetable out there. You can turn it into a pizza crust or wrap. Blend it into a creamy sauce. You can sneak it into pasta. It’s now a substitute for rice. It’s everywhere.

Whether you love it, hate it, or are just plain sick of it sneaking into every low carb recipe on the planet, this Greek Street Style Roasted Cauliflower will make you forget your cauliflower ire. This recipe is a Mediterranean adaptation of Mexican Street Corn. Tender roasted and charred cauliflower florets are drizzled with a tangy lemon yogurt sauce, sprinkled with fresh feta cheese and herbs. Bright, fresh, and simply wonderful.

The best part about this recipe is that it is super simple. Follow my tips and tricks for roasting cauliflower and you’ll be in low carb side dish heaven in no time. Or, try making this on the grill if you’ve already got it fired up to cook a steak or some chicken. This roasted cauliflower pairs with basically any meat. It’s versatile, easy, and utterly scrumptious. It’s the kind of keto cauliflower side dish that will make you forget you were ever sick of this low carb vegetable.

How to Make Low Carb Greek Cauliflower

Ingredient Notes

Use fresh cauliflower, not frozen. While it is possible to substitute frozen cauliflower in many recipes, this is not one of them. Thawed cauliflower will not crisp up or caramelize.

Feta cheese. Traditionally, feta cheese is made with sheep or goat’s milk. But here in the United States, it is most commonly available as cow’s milk. If you can find a traditional, fresh Greek feta cheese, buy it. It will be very tangy and more moist than what is sold in the grocery stores. Cow’s milk feta tends to be dry and somewhat more mild. Either way, both cheeses are delicious. It comes down to texture and flavor preference. I love a briny, punchy cheese, so I buy sheep or goat milk feta whenever I can.

Use fresh herbs. While you can use dried herbs in a pinch, fresh herbs gives more intense flavor and looks particularly more attractive than sprinkling dried herbs on after the cauliflower has been roasted or grilled. If you want that true “street corn” style, fresh herbs will add brightness, contrast, and a fresh element that cannot be reproduced with dried herbs.

Directions

Preheat oven to 425 degrees. 

In a large mixing bowl, toss cauliflower, olive oil, garlic powder, salt, and pepper. Spread in an even layer on preheated baking sheet. Bake for 25-30 minutes until cauliflower is tender, and starts to char/caramelize.

Remove from oven and cool for 5 minutes. Assemble the sauce. Combine greek yogurt, mayo, lemon juice, garlic, 1 tbsp dill, oregano, and salt and pepper in a small bowl and stir to combine. 

After cauliflower is cool, drizzle with the yogurt sauce and top with crumbled feta and herbs.

Tips, Tricks, and FAQs

Want more “char” on your cauliflower? No one wants soggy, soft roasted cauliflower with feta. Here are a few tips to create the best color and caramelization:

1. Preheat the baking sheet. While the oven preheats, slide the baking/cookie sheet in too. Let the pan warm up for 5-8 minutes. Once the veggies and oil hit the hot pan, you’ll start to get browning and caramelization. Watch out for certain baking sheets, however. I do have a few that really stick, even with oiled vegetables. If you have a notoriously difficult cookie sheet, put a sheet of parchment down right before adding the vegetables to prevent sticking.
2. Use the broiler for the last few minutes of cooking. The preheated pan should solve some of your problems, but consider using the broiler to get that crispy, golden brown char on the top too. Cauliflower will burn easily, so 3-5 minutes under the broiler should be just perfect. Keep an eye on it. This is not the time to wander off.
3. Consider grilling instead. Preheat your grill to 425 degrees. Add prepared cauliflower to a disposable aluminum pan or grill basket. Cook for about 20 minutes, stirring occasionally, until cauliflower is tender and charred. Remove and cool. Prepare remaining components of recipe as directed. A note about grilling:  avoid placing the vegetables next to meat on the grill. Grease flare ups from the meat can easily burn your cauliflower.

Make the yogurt sauce ahead of time for maximum flavor. Make the yogurt sauce ahead of time and put it in the fridge. I find that this sauce is even better when the flavors have had time to meld. An extra hour will really bring out the herbs and lemon. You can also make this the night before and keep it cold until it is time to dress the roasted cauliflower.

How to Serve and Store Greek Roasted Cauliflower

Allow the roasted cauliflower to cool for 5 minutes before drizzling with yogurt sauce. Sprinkle crumbled feta cheese and then the chopped herbs. You can drizzle with more fresh lemon juice if you want more brightness and tang, or cayenne pepper if you’d like a little heat. 

This Greek style roasted cauliflower can be enjoyed with so many different main dishes. Try it with Mediterranean Feta Mint Chicken, a grilled steak, or even burgers. The options are endless!

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Gently rewarm in a 300 degree oven or eat chilled. Because of the yogurt sauce, leftovers will be best served cold.

Other Low Carb Keto Cauliflower Side Dishes you’ll love

• Cauliflower Tabbouleh
• Baked Cheesy Cauliflower
• Marinated Cauliflower Antipasto
• Summer Squash Cauliflower Rice Salad

Did you make this recipe? Let me know how it turned out! Leave a comment below and make sure to join the @noshinandnumnums community on instagram or facebook and tag me in your cooking pictures! 

Yield: 4

Greek Street Style Roasted Cauliflower

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

A low carb, keto-friendly adaptation of street corn, this Greek Street Style Roasted Cauliflower features a tangy yogurt sauce, feta cheese, lemon, and herbs. This delicious easy side dish can be made on the grill or in the oven and pairs perfectly with almost any meat.

Print

Ingredients

• 1 large head fresh cauliflower, cut into florets
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Sauce

• 1/4 cup plain greek-style yogurt
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 2 garlic cloves, finely minced
• 1/4 cup fresh dill, chopped
• 1 tsp oregano, dried
• 1/4 tsp salt
• pinch black pepper
• 1/3 cup feta cheese, crumbled
• 1/4 cup fresh mint, chopped

Instructions

Preheat oven to 425 degrees. 

In a large mixing bowl, toss cauliflower, olive oil, garlic powder, salt, and pepper. Spread in an even layer on preheated baking sheet. Bake for 25-30 minutes until cauliflower is tender, and starts to char/caramelize.

Remove from oven and cool for 5 minutes. Assemble the sauce. Combine greek yogurt, mayo, lemon juice, garlic, 2 tbsp dill, oregano, and salt and pepper in a small bowl and stir to combine. 

After cauliflower is cool, drizzle with the yogurt sauce and top with crumbled feta and remaining dill and mint.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 201Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 17mgSodium: 667mgCarbohydrates: 8gNet Carbohydrates: 4gFiber: 4gSugar: 3gProtein: 8g

Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.

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