Lemon Greek Cauliflower

You know those delicious lemon Greek potatoes that you get at a Greek restaurant, that are super tender,lemony, and perfect with a big scoop of tzatziki? I love those and they are so easy to make.

I know the recipe sounds like too much oil, but because there is quite a bit of lemon juice in it, the olive oil acts more like a braising liquid. The lemon juice soaks into the potatoes and cuts any greasy effects, and makes the potatoes devine.


Lemon Greek Potatoes


  • 1 cup olive oil
  • 1 tablespoon dried oregano or a small handful of fresh oregano leaves
  • 1 teaspoon dried basil
  • 3-4 crushed cloves of garlic
  • 1/2 small onion sliced
  • juice of 2 lemons add slices of one of the lemons
  • S&P to taste
  • 4 med potatoes quartered lengthwise


  • Combine ingredients in a casserole dish, baking for half an hour at 350°F, then turn the potatoes, and bake for another half hour.
As a low carb version, I used a small head of cauliflower and half an onion instead. It was just as tasty! It wasn’t those addicting potatoes, but will do in a pinch. I used the same ingredients, cooked for an hour, just used a different vegetable. Highly recommended as a low carb substitute, to go with a batch of Greek meatballs and tzatziki!



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