Turmeric-Roasted Cauliflower Bowls with Whipped Feta

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 medium head cauliflower, cut into florets (about 6 heaping cups)

4 Tbsp. extra-virgin olive oil, divided

1 tsp. ground turmeric

1 tsp. black pepper

1 tsp. smoked paprika

1/2 tsp. kosher salt

1/2 tsp. ground ginger

2 tsp. lower-sodium soy sauce or tamari

2 tsp. honey or maple syrup

1 cup dry quinoa

2 cups vegetable broth

2 Tbsp. chopped fresh parsley

1 tsp. lemon zest, plus 1 Tbsp. lemon juice

4 packed cups arugula or baby kale

1 (8-oz.) block feta cheese

1/4 cup plain full-fat Greek yogurt

2 Tbsp. extra-virgin olive oil

2 tsp. honey or maple syrup

Directions

Preheat oven to 425ºF. Combine 3 Tbsp. of the olive oil, turmeric, black pepper, smoked paprika, salt, and ginger in a large bowl; stir to combine. Add cauliflower florets and use a spatula to toss florets until thoroughly coated.Spread seasoned cauliflower on a rimmed baking sheet, spacing out enough so there is no overlap. Roast for 20 minutes, tossing once at the 15 minute mark. (Note: move on to step 2 in meantime.)Combine soy sauce and honey (or maple syrup) in a small bowl. Remove cauliflower from oven and drizzle soy sauce mixture overtop; toss to coat. Place cauliflower back in the oven for another 10 minutes.

While cauliflower roasts, prepare quinoa mixture by combining quinoa and broth in a small saucepan. Bring mixture to a boil, reduce heat to low, cover, and cook for 15 minutes, or until the liquid is absorbed and quinoa is fluffy. Remove from heat and stir in parsley and lemon zest.

Prepare whipped feta by combining feta cheese, Greek yogurt, olive oil, and honey (or maple syrup) in a food processor. Blend until smooth.

Combine arugula, remaining 1 Tbsp. olive oil, 1 Tbsp. lemon juice, and a pinch of salt in a large bowl; toss to combine.

Assemble bowls: Spread 3 Tbsp. whipped feta on the bottom of four bowls. Top evenly with quinoa, roasted cauliflower, and arugula. If desired, garnish with toasted pumpkin seeds, avocado slices, extra herbs, and/or a final drizzle of olive oil.

Nutrition

• Serving Size: 1 bowl
• Calories: 430 kcal
• Total Fat: 22 g
• Saturated Fat: 3 g
• Sodium: 790 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 7 g
• Total Sugars: 10 g
• Protein: 16 g