Savory Greek Cauliflower Bake – Looking for a wholesome, flavor-packed dish? This Savory Greek Cauliflower Bake brings together the best Mediterranean ingredients—cherry tomatoes, kalamata olives, garlic, and feta—all topped with a blanket of melty mozzarella and parmesan. With a hint of spice and a lot of cheesy goodness, it’s the perfect addition to any meal!
The first time I made this dish, I was on a mission to get my family excited about veggies. My husband and little one weren’t exactly cauliflower fans, so I figured I’d need to give it a big, bold twist. And, oh, did it work! Between the tangy olives, the creamy feta, and the cheesy, golden top, they didn’t even realize it was cauliflower they were devouring! Now, every time I make this, it brings back memories of that first bite and the “Are you sure this is cauliflower?” reactions around the table.
What makes this Savory Greek Cauliflower Bake truly special?
This Greek-inspired bake is the ultimate veggie comfort food! It’s got that cozy, cheesy top that just invites you to dive in, but it’s also loaded with rich Mediterranean flavors. The olives add a salty tang, the tomatoes burst with sweetness, and the feta melts into this dreamy, creamy layer. Plus, it’s a veggie dish that doesn’t feel like one—perfect for converting even the pickiest eaters! Serve it up at family dinners, potlucks, or as a quick weeknight side; it’s a winner every time.
What You Need To Make This Savory Greek Cauliflower Bake Recipe?
Cherry Tomatoes: These little gems are what make this bake juicy and fresh. When they roast, they get soft and sweet, adding a bit of sauce-like magic to each bite. They’re basically the bright pop of flavor that keeps it from feeling heavy.
Kalamata Olives: These guys bring a bold, briny kick that’s so Greek! They cut through all the creaminess with their salty, tangy vibe. Just make sure they’re pitted – no one likes a surprise pit!
Garlic: Garlic gets this lovely, mellow sweetness when it roasts. It blends into everything so well, giving you all the garlic flavor without the bite. Toss it in roughly chopped; it’s gonna get soft and just right.
Olive Oil: Just enough to coat everything, help it roast up beautifully, and add that silky, smooth flavor. It’s like the Mediterranean heart of the dish.
Feta Cheese: This is what gives it that savory, tangy flavor you’ll love. Feta doesn’t melt all the way, so you get these creamy, crumbly bits in every bite. It’s basically the star of the show here.
Cauliflower: Here’s your veggie base! Cauliflower’s mild flavor lets all the other ingredients shine, while its texture holds up well against all that cheese. Just a quick steam softens it up so it absorbs every bit of flavor.
Mozzarella & Parmesan: These two work together for that gooey, melty, golden finish on top. Mozzarella brings the stretchy, melty vibes, and parmesan adds a little sharpness. If you love cheese (who doesn’t?), don’t be shy about sprinkling a bit extra on top.
Steps To Make Savory Greek Cauliflower Bake:
First, get that oven going at 400°F. Grab a 9×13-inch baking dish, and toss in the cherry tomatoes, olives, and garlic. Drizzle with olive oil, then give it a sprinkle of salt, pepper, and a pinch of red pepper flakes for a little heat. Toss it all together so everything’s coated nicely.
Now, plop the feta right in the center of the dish—no need to be fancy here. Pop the whole thing in the oven for 18-20 minutes, just until the tomatoes get soft and a little juicy.
Want To Save This Recipe?
While that’s baking, steam the cauliflower florets. Just a quick 4-5 minutes until they’re tender but still have a little bite. Drain them well so there’s no extra moisture.
Pull the baking dish out of the oven, and with a fork or a masher, gently press down on the tomatoes to release their juices, mixing everything up into a quick sauce around the feta.
Add the cauliflower to the dish, mixing it in with the tomato-feta mixture. Spread everything out evenly, then sprinkle the mozzarella and parmesan over the top for that cheesy finish.
Pop it back in the oven for another 20-24 minutes, until the cheese is all bubbly and golden. Serve it up hot, and enjoy every savory bite!
Tip:
Here’s a little tip for next-level flavor: instead of just steaming the cauliflower, try roasting it! All you need to do is toss those florets in a bit of olive oil, sprinkle with some salt and pepper, and roast at 400°F for about 15 minutes or so. Roasting brings out this amazing caramelized flavor that pairs so well with the creamy feta and the juicy tomatoes. And the cauliflower gets this nice little crisp around the edges that adds so much texture to every bite. Trust me, it’s worth the extra step for that extra layer of flavor! Plus, who doesn’t love a little crunch?
Frequently Asked Questions:
Can I use frozen cauliflower?
Absolutely! Just let it thaw completely and drain any extra water. Frozen cauliflower is a bit softer, so if you like a little crunch, you may want to reduce the initial steaming time.
Can I swap feta with another cheese?
Sure thing! Ricotta or goat cheese works well if you’re looking for a different flavor profile. They’ll give you a similar creamy consistency but bring their unique tastes to the dish.
How long do leftovers keep?
Leftovers stay fresh in the fridge for up to 3 days. Reheat in the oven or an air fryer to get that cheese melty again. It’s still pretty tasty the next day—if you have any left, that is!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Savory Greek Cauliflower Bake
Ingredients
- 2 c fresh cherry tomatoes
- 1/2 c pitted kalamata olives
- 4 cloves garlic roughly chopped
- 1 1/2 tablespoon olive oil
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- 6 ounces crumbled feta cheese
- 1 head cauliflower cut into florets
- 1 1/2 c shredded mozzarella
- 1/4 c grated parmesan
Instructions
- Start by preheating your oven to 400°F.
- In a 9x13-inch baking dish, combine the cherry tomatoes, olives, and garlic. Drizzle everything with olive oil and give it a good toss, then season with salt, pepper, and a pinch of red pepper flakes for some kick.
- Place the crumbled feta in the center of the dish. Pop it in the oven and bake for 18-20 minutes, or until the tomatoes are soft and starting to release their juices.
- While the tomatoes bake, steam the cauliflower florets for about 4-5 minutes, just until they’re a bit tender. Be sure to drain them well once done.
- Take the baking dish out of the oven, and use a fork or masher to gently press the tomatoes, mixing them with the feta to make a delicious, chunky sauce.
- Add in the cauliflower, stirring to coat everything well, then sprinkle mozzarella and parmesan across the top.
- Return to the oven and bake for another 20-24 minutes, until the cheese is golden and bubbly. Serve hot and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
