Cauliflower & Sweet Potato Bake with Lemon Feta Cream
Golden-roasted veggies topped with a tangy, creamy feta sauce
Description
This Cauliflower & Sweet Potato Bake with Lemon Feta Cream is the perfect balance of comfort food and freshness. Sweet potatoes roast until caramelized, cauliflower turns beautifully golden, and everything is finished with a bright lemon-feta cream that adds richness without heaviness. It works wonderfully as a vegetarian main, a holiday side, or a meal-prep friendly dish for busy weeks.
Time Breakdown
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: ~55 minutes
Ingredients (Serves 3–4)
For the Bake
1 medium cauliflower, cut into florets
2 medium sweet potatoes, peeled & cubed
3 tbsp olive oil
1 tsp paprika
½ tsp cumin
½ tsp garlic powder
Salt & black pepper to taste
1 tsp dried thyme or rosemary
For the Lemon Feta Cream
¾ cup crumbled feta cheese
½ cup Greek yogurt (or thick plain yogurt)
1–2 tbsp fresh lemon juice
1 tsp lemon zest
1 small garlic clove, grated
2–3 tbsp olive oil
Black pepper to taste
Optional Garnish
Fresh parsley or dill
Chili flakes
Toasted walnuts or almonds
Instructions
Roast the Vegetables
Preheat oven to 200°C / 400°F.
Spread cauliflower and sweet potato cubes on a large baking tray.
Drizzle with olive oil, add paprika, cumin, garlic powder, herbs, salt, and pepper.
Toss well and roast for 35–40 minutes, flipping halfway, until tender and golden.
Make the Lemon Feta Cream
In a bowl or food processor, combine feta, Greek yogurt, lemon juice, zest, garlic, and olive oil.
Blend or whisk until smooth and creamy.
Taste and adjust lemon, salt, or pepper as needed.
Assemble & Serve
Transfer roasted veggies to a serving dish.
Spoon or drizzle lemon feta cream generously over the top.
Finish with herbs, nuts, or chili flakes if using.
Serve warm.
Serving Ideas
Pair with grilled chicken or fish
Serve over quinoa or couscous
Enjoy as a stand-alone vegetarian meal
Add a side green salad for extra freshness
Questions & Answers
Q: Can I make this ahead of time?
Yes! Roast the veggies and store separately. Add the feta cream just before serving.
Q: Can I make it vegan?
Absolutely. Replace feta with vegan feta and use dairy-free yogurt.
Q: Can I use frozen cauliflower?
Yes, but roast it separately and expect slightly less crispness.
Q: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Q: Can I spice it up?
Add cayenne, smoked paprika, or harissa to the veggies for heat.