Step 1

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.