Whole30 Roasted Mediterranean Cauliflower Bowl

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Oven-roasted cauliflower florets tossed with olives, sun-dried tomatoes, and fresh herbs create a vibrant, Whole30-compliant Mediterranean bowl full of flavor and texture. This Mediterranean-inspired Whole30 recipe (vegan, gluten free), ready in about 40 minutes, pairs cauliflower head, cut into florets, extra virgin olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 180 cal/serving

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Ingredients

1 large (about 5 cups) cauliflower head, cut into florets
3 tbsp extra virgin olive oil
3 garlic cloves, minced
1/4 cup sun-dried tomatoes, chopped
1/3 cup Kalamata olives, pitted and halved
2 tbsp fresh parsley, chopped
1 tbsp fresh lemon juice
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp smoked paprika

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 5 cups cauliflower florets with 3 tbsp extra virgin olive oil, 3 minced garlic cloves, 1 tsp sea salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika until evenly coated.
Step 2: Spread the cauliflower in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway, until golden and tender.
Step 3: Remove from oven and immediately toss the roasted cauliflower with 1/4 cup chopped sun-dried tomatoes, 1/3 cup halved Kalamata olives, 2 tbsp chopped fresh parsley, and 1 tbsp fresh lemon juice.
Step 4: Serve warm or at room temperature as a flavorful Whole30 Mediterranean bowl.