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Turmeric-Roasted Cauliflower Bowls with Whipped Feta

A vibrant and satisfying dish combining roasted cauliflower, nutty quinoa, and creamy whipped feta for a delicious meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean, Vegetarian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the roasted cauliflower
  • 1 medium head cauliflower, cut into florets About 6 heaping cups
  • 4 Tbsp. extra-virgin olive oil, divided Substitute remaining with 1 Tbsp. for arugula preparation
  • 1 tsp. ground turmeric Adds warmth and earthy flavor
  • 1 tsp. black pepper Adds boldness
  • 1 tsp. smoked paprika Provides smokiness
  • 1/2 tsp. kosher salt Enhances flavors
  • 1/2 tsp. ground ginger Complements turmeric
  • 2 tsp. lower-sodium soy sauce or tamari Adds umami
  • 2 tsp. honey or maple syrup For sweetness
For the quinoa
  • 1 cup dry quinoa Nutty and healthy
  • 2 cups vegetable broth Infuses quinoa with flavor
  • 2 Tbsp. chopped fresh parsley Brightens the dish
  • 1 tsp. lemon zest Enhances flavors
For the whipped feta
  • 1 (8-oz.) block feta cheese Creamy and tangy
  • 1/4 cup plain full-fat Greek yogurt Contributes creaminess
  • 2 Tbsp. extra-virgin olive oil Harmonizes the feta
  • 2 tsp. honey or maple syrup For a sweet finish
For the arugula
  • 4 cups arugula or baby kale Adds a peppery crunch
  • 1 Tbsp. lemon juice Imparts brightness

Method
 

Preparation
  1. Preheat your oven to 425ºF.
  2. In a large bowl, combine 3 tablespoons of olive oil, turmeric, black pepper, smoked paprika, salt, and ginger. Stir until well mixed.
  3. Toss the cauliflower florets in the spice blend until evenly coated.
Roasting
  1. Spread the seasoned cauliflower onto a rimmed baking sheet, ensuring pieces are spaced apart.
  2. Roast for 20 minutes, tossing once at the 15-minute mark.
  3. Mix soy sauce and honey (or maple syrup) in a small bowl and drizzle over the roasted cauliflower. Toss to coat and return to oven for an additional 10 minutes.
Cooking Quinoa
  1. Bring quinoa and vegetable broth to a boil in a small saucepan.
  2. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff quinoa and stir in parsley and lemon zest.
Preparing Whipped Feta
  1. In a food processor, blend feta cheese, Greek yogurt, olive oil, and honey (or maple syrup) until smooth.
Preparing Arugula
  1. In a large bowl, combine arugula, 1 tablespoon of remaining olive oil, 1 tablespoon of lemon juice, and a pinch of salt. Toss to mix.
Assembly
  1. Spread 3 tablespoons of whipped feta at the bottom of each of four bowls.
  2. Top with quinoa, roasted cauliflower, and arugula. Garnish if desired.

Notes

To elevate your bowls, experiment with spices, roast extra vegetables, or squeeze fresh lemon juice on top before serving.