A savory yogurt bowl topped with an herby chopped cucumber and radish salad and lemony garlic roasted cauliflower makes for a creamy and cooling lunch.
Yogurt has always been a mainstay in my kitchen, the plain unsweetened kind, usually made from goat or sometimes sheep’s milk but also the dairy-free kind made from coconut cream. It’s such a versatile ingredient that works equally well in both sweet and savory dishes like soups, smoothies and dips. But when the weather heats up (like it has been lately) I also make savory yogurt bowls.
A savory yogurt bowl is one the simplest and most refreshing things you can tuck into on a hot day. It’s light and crisp while also creamy and cooling and makes for a pretty tasty lunch. If you like tzatziki or raita then you’ll like a savory yogurt bowl.
How do you make a savory yogurt bowl?
All you need are a pile of vegetables, fresh herbs, a good swig of olive oil, a generous pinch of salt and your favorite yogurt. The yogurt serves as the bed for the vegetables which are lightly tossed with lots of fresh herbs and a simple lemon olive oil dressing. With each bite you get a mix of cooling yogurt and herb filled vegetables.
I’ve gone for a Greek inspired mix of flavors like fresh dill, parsley and mint along with lemon zest and briny Kalamata olives. There are radishes, zucchini and cucumbers and lemony garlic and oregano roasted cauliflower.
What kind of yogurt do I need?
As for the yogurt, it should be thick and creamy to stand up to the weight of the topping. You can go for a plain Greek style yogurt (either dairy or dairy-free) or strain your own to thicken it. I like to whisk in a bit of goat cheese if I’m using goat yogurt or feta if I’m using sheep’s milk yogurt for extra tang but feel free to skip that if you are going the dairy-free route.
Once your vegetables are roasted and dressed simple dollop some yogurt into a bowl, pile on the vegetables and serve with some grain-free chips on the side to scoop it all up and lunch is ready.
Serves 2-4
Sylvie Shirazi
A savory yogurt bowl topped with an herby chopped cucumber and radish salad and lemony garlic roasted cauliflower makes for a creamy and cooling lunch.
20 minPrep Time
20 minCook Time
40 minTotal Time
Save RecipeIngredients
- ½ small head of cauliflower, thinly sliced
- 1 Tablespoon/15ml extra virgin olive oil
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1 small garlic clove, finely grated
- ¼ teaspoon sea salt
- 1/8th teaspoon freshly ground black pepper
- ½ English cucumber, seeded and cubed
- 1 medium zucchini, seeded and cubed
- ½ small bunch of radishes, cubed
- 2 Tablespoons, chopped pitted Kalamata olives
- 1 Tablespoon fresh dill fronds (plus more for garnish)
- 1 Tablespoon flat leaf parsley
- 1 Tablespoon fresh mint leaves
- 2 Tablespoons/30ml extra-virgin olive oil
- The zest from half a lemon
- 1 teaspoon fresh lemon juice
- ¼ teaspoon fine sea salt
- 1 ½ cup/ 340ml of either strained goat, sheep yogurt, Greek style yogurt or plain dairy-free yogurt
- 1 teaspoon/ 5ml olive oil
- 1 oz/28g goat cheese or feta (omit for dairy-free version)
- ¼ teaspoon fine sea salt
- Freshly ground black pepper to taste
- Lemon wedges for serving if desired
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Place cauliflower onto parchment and gently toss with olive oil, lemon zest, oregano, garlic, salt and black pepper until well coated. Spread in a single layer and roast for 15-20 minutes or until is tender and caramelized around the edges. Remove from oven and let cool on a wire rack while you prepare the salad.
- In a large bowl toss chopped cucumbers, zucchini, radishes and olives with dill, parsley, mint, oil, lemon zest, lemon juice and salt until well coated. Set aside.
- Whisk 1 Tablespoon of yogurt and goat or feta cheese if using until smooth. In another bowl whisk together remaining yogurt, olive oil, salt with yogurt cheese mixture until well combined.
- Spread seasoned yogurt into bowl and pile salad mixture on top alongside the roasted cauliflower. Drizzle with more oil, season with salt and pepper to taste, and top with more dill and lemon wedges on the side for serving if desired.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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