Yogurt-Lemon Potato Cauliflower Bake
A Mediterranean-inspired bake of golden potatoes, cauliflower, chickpeas, tomatoes and spinach, finished with lemon-garlic yogurt sauce. Serve as a light meal or a generous vegetable side.
- common ingredients
- family dinner
- Gluten-Free
- Mediterranean diet
- mostly plant-based
- plant-based
- sheet pan
- Vegetarian
- Rating
- 5 stars from 1 rating
Part ofLemon & Herb Veggie Dinner Duo· 2 recipes
Shopping options
Check ingredients to include themPackage used · most used first
potatoes · 1.5 Pound
Yukon Gold Potatoes
100%
Details
spinach · 5 Ounce
Kroger® Baby Spinach
83%
Details
tomatoes · 1 Pint
Private Selection® Platinum Rows™ Cherry Tomatoes on the Vine
83%
Details
chickpeas · 1.5 Cup
Goya® Canned Chick Peas
81%
Details
cauliflower · 0.75 Pound
Kroger® Cauliflower Florets Bag BIG DEAL!
50%
Details
greek yogurt · 0.5 Cup
Chobani® Whole Milk Plain Greek Yogurt Tub
13%
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olive oil · 0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
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garlic · 2 Count
Spice World Minced Garlic 4.5 oz
Sale
8%
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dried oregano · 2 Teaspoon
Kroger® Oregano Leaves Shaker
7%
Details
lemon · 1 Count
Kroger® Fresh Lemons Bag
6%
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black pepper · 0.5 Teaspoon
Simple Truth Organic® Ground Black Pepper Shaker
2%
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salt · 1.25 Teaspoon
David's Kosher Salt
2%
Details
Cost Summary
· only what you use
per serving · 6 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Yukon Gold potatoes-1 1/2 lb
- cauliflower florets-3/4 lb
- cherry tomatoes-1 pint
- baby spinach-5 oz
- chickpeas-1 1/2 cups
- lemons-1 medium
- plain Greek yogurt-1/2 cup
- garlic-2 cloves
- extra-virgin olive oil-1/4 cup
- dried oregano-2 teaspoons
- kosher salt-1 1/4 teaspoons
- black pepper-1/2 teaspoon
Heat the oven to 425°F and cut the potatoes into even 3/4-inch pieces. Set racks in the upper and lower thirds. Cut cauliflower into similar florets, halve tomatoes, wash and dry spinach, juice the lemon and mince garlic. Drain and rinse the chickpeas, then pat them dry; keep the yogurt chilled.
Keep knife blades angled away from fingers while cutting produce.
Wash produce before cutting and keep the cutting board clean after handling unwashed produce.
Coat the potatoes and cauliflower with three-quarters of the oil, oregano, four-fifths of the salt and the pepper; spread in uncrowded single layers. Use large rimmed sheet pans, about 18 by 13 inches, leaving space for the tomatoes and chickpeas. Use additional pans or roast in batches when scaling up.
Roast for 25 minutes, until the vegetables begin to brown at the edges. Toss and switch the upper and lower pans halfway through; keep the pieces spread out.
Use oven mitts when switching the hot sheet pans.
Add the tomatoes, chickpeas, remaining oil and half the garlic; roast until the potatoes are fork-tender and the chickpeas are hot throughout. Toss gently to coat and roast for about 12–15 minutes more, extending cooking if needed. The cauliflower should be tender and browned and the tomatoes blistered.
Use oven mitts when handling the hot sheet pans.
Whisk the yogurt with half the lemon juice and the remaining garlic and salt until smooth and spoonable. Make the sauce while the vegetables finish roasting and keep it chilled until serving.
Add the spinach and remaining lemon juice, return to the oven for 2 minutes, then toss until just wilted. Use oven mitts when handling the hot pans.
Use oven mitts when removing and returning the hot sheet pans.
Divide the vegetables, chickpeas and lemon-yogurt sauce evenly among the servings. Spoon the cool sauce over the hot bake at the table.
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