Okay, so it’s not really a RECIPE recipe.
But it is our weekly go-to vegetarian Greek night meal! And I don’t think you’re going to hate it or me.
The only real cooking you’ll do is the cauliflower. But I have a top secret James Bond trick to tell you, and you can’t tell ANYONE except for everyone because it’s under security restrictions in my head that are fake.
But we’ll get to that.
Here’s your setup!
*Pillowy pita bread. Buy the kind in the grocery bakery if you can. OR at your favorite local Greek restaurant. It’ll makey makey. <—what?
*Freshly sliced cucumber. If you’re watching carbs (why?), this makes the perfect swap-in raft for shoving all the goods into your face. But really, why on EARTH are you watching carbs?
*Acid! And by that I mean kalamata olives. Not battery acid, ya weirdo.
*Crumbled feta cheese. Salty, crumbly, chalky, tart. Mama.
*Hummus. Make some if you want! Or short cut it and pick up your favorite local or grocery store brand. And you can go nuts (er, chickpeas) with the flavors. I like to keep to the original flavor, since I top it with a pond of Sambal Oelek. Which leads me to…
*Sambal Oelek! If you’re not familiar with this magical potion in life, it’s a spicy chili paste that makes the world go round. I put it on everything. Eggs, bread, hummus, everything. You’ll put a dollop on top of the hummus, and the world will look fresh to you.
*Cauliflower! Okay, so don’t get mad at me. But you can totally buy frozen cauliflower for this. I only suggest it if you don’t feel like hacking away at cauli roots and breaking up hard-as-bunk florets. It’s perfect for in-a-pinch nights, and does the job rightly fine. Throw the frozen florets right on the baking sheet, drizzle with oil, salt and pepper, and roast for an hour. DUNZO.
I mean look. ^^
And when you garnish with fresh parsley and lemon, giiiiiiirl.
This is one of my favorite life bites. Cuc, hummus and sambal, half an olive, a roasted floret, a bucket of feta, and parsley. TAKE THIS AND RUN.
Serve it up family style on one giant platter, or lay it all out on the counter buffet style, and let each grubber pile up their plates like maniacs.
Greek night is seriously one of our favorite vegetarian meals, yet so hodge podge! But I dig hodge podge. It fits my soul.
You know.
Save RecipeIngredients
- 2 (12 oz) bags frozen cauliflower florets
- Store-bought hummus (or homemade!)
- Sambal oelek
- Pita bread, cut into wedges and toasted
- Kalamata olives
- Crumbled feta cheese
- One cucumber, sliced into 1/2-inch pieces
- Fresh parsley
- Lemon wedges
- Salt and pepper
- Extra-virgin olive oil
Instructions
- Preheat your oven to 400. Place the frozen florets on a large baking sheet, and drizzle with a Tbs. or so of olive oil. Season with salt and pepper, and toss with your fingers. Roast for 1 hour.
- On a large platter, arrange the toasted pita wedges, cauliflower, cucumber, hummus, sambal, olives, and feta. Garnish the cauliflower with lemon juice and chopped parsley.
- Dive in family style, buffet style, whatever makes you less stabby.
- Serves 4!
Dinner tonight! Or now?
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