This post may contain affiliate links. Please read our disclosure policy.
Turmeric Roasted Cauliflower Bowls with quinoa, lemon-y arugula, and whipped feta. These nourishing bowls are filled with anti-inflammatory and antioxidant-rich ingredients for a filling, fueling meal. 
Why You’ll Love these Turmeric Roasted Cauliflower Bowls:
This is my kind of feel-good, fill-you-up meal. These bowls are brimming with nutritious plant-based ingredients, anti-inflammatory spices, and heart-healthy fats. Exotic spices liven up the flavor, and special additions like peppery arugula and lemon brighten each bite.
Often referred to as “buddha bowls” or “grain bowls”, this type of all-in-one meal comprises grains, veggies, nuts, and greens piled into a bowl, and served with a delicious sauce or spread. Meals like this are a great way to use up odds and ends in the crisper drawer, and get creative with flavors.
While the turmeric roasted cauliflower is certainly the star of these bowls, I can’t glaze over the magic of the whipped feta. It’s tangy, supremely creamy, and adds richness to each bite. Plus, the recipe makes enough to enjoy leftovers for future meals/snacks. I personally love serving the whipped feta with garlic naan or toasty slices of baguette.
Recipe Ingredients and Substitutions:
- Cauliflower: You need one medium head of cauliflower for this recipe, which yields around 6 cups of florets. If you’re typically not a cauliflower fan, it gets a ROYAL spice treatment in this recipe. The end result is crispy, caramelized florets that are downright crave-worthy.
- Quinoa: A fabulous source of plant protein and fiber, quinoa stands creates a fluffy foundation for this bowls. My go-to is Bob’s Red Mill Quinoa, which always turns out light and delightfully nutty.
- Spices: A mix of turmeric, smoked paprika, black pepper, ginger, and cayenne add bold, dynamic flavor to the cauliflower. If you’re heat adverse, omit the cayenne pepper.
- Soy Sauce: For a punch of umami, the cauliflower is tossed in soy sauce and honey (or maple syrup) towards the end of roasting. This helps the florets caramelize and develop richer flavor.
- Arugula: Peppery arugula is tossed with olive oil and lemon juice for a fresh counter to the roasted veggies and creamy feta dip. Alternatively, you can use spinach or baby kale here.
- Lemon: You need the zest and juice of 1 whole lemon for this recipe. The lemon zest is used to liven up the quinoa, and the juice to brighten the arugula.
- Whipped Feta: You need 1 (8-oz.) block of feta cheese, however you can also use crumbled, Greek yogurt, olive oil, and honey. The honey is optional, however I find that it adds just enough sweetness to balance the salty tang of feta.
Step-by-Step Instructions:
Step 1: Season Cauliflower
Preheat oven to 425ºF. Combine olive oil, turmeric, black pepper, smoked paprika, salt, and ground ginger in a large bowl; whisk to combine. Add cauliflower florets and use a spatula to toss florets in spice mixture until thoroughly coated.
Step 2: Roast Cauliflower:
Spread seasoned cauliflower on a rimmed baking sheet, spacing out enough so there’s no overlap. Roast cauliflower for 20 minutes, tossing once at the 15 minute mark.
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.
Step 3: Cook Quinoa
While cauliflower roasts, prepare quinoa 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.
Step 4: Prepare Whipped Feta
Combine feta cheese, Greek yogurt, olive oil, and honey (or maple syrup) in a food processor. Blend until the consistency is smooth.
Step 5: Assemble Bowls
Combine arugula, olive oil, lemon juice, and a pinch of salt in a large bowl; toss to combine.
Spread 3 Tbsp. whipped feta on the bottom of four bowls. Divide quinoa, roasted cauliflower, and arugula mixture evenly between each bowl. 
What to Serve with Whipped Feta:
You will undoubtedly have leftover whipped feta, which is a VERY good thing. Here are some serving suggestions to use that creamy, tangy goodness:
- Pita: Spread the whipped feta on warm pita or naan with juicy cherry tomatoes and a drizzle of olive oil.
- Sandwich Spread: Spread whipped feta on sandwich bread or a wrap with hummus, fresh crisp veggies, and your deli meats of choice.
- Veggies: Use the whipped feta as a dip for sliced cucumbers, carrots, or bell peppers.
- Bruschetta: Make an easy, tasty appetizer by adding a dollop of whipped feta to toasted baguette slices. Finish them off with a spoonful of tapenade, sun-dried tomatoes, or your favorite salsa.
Health Benefits of Turmeric:
Known for it’s beautiful golden hue and quintessential spice in curry, turmeric may be one of the healthiest spices in your arsenal.
Curcumin, the compound in turmeric responsible for the bright orange color, has antioxidant and anti-inflammatory compounds that have been shown to have a positive impact on:
- blood sugar control
- joint pain and arthritis
- cognition
- digestion
- oxidative stress
Make-Ahead and Storage Tips:
- Make-Ahead: Chop the cauliflower up to 3 days in advance and store in an airtight container in the fridge. You can also prepare the whipped feta up to 3 days ahead and store in the fridge.
- Store: It’s best to store the leftover quinoa and cauliflower separately from the whipped feta. This way, you can reheat the veggies and grains while keeping the feta cool. The quinoa and cauliflower will last up to 4 days refrigerated. The whipped feta will last up to 1 week.
- Reheat: Transfer the quinoa mixture and cauliflower to a microwave-safe bowl and heat in 30 second intervals, stirring each time, until warm. Serve with whipped feta, arugula, and avocado, if desired.
More Healthy Grain Bowl Recipes:
Roasted Veggie Glow Bowls
Sweet Potato Burrito Bowls
Firecracker Salmon Bowls
Quinoa Power Bowls
If you give these turmeric roasted cauliflower bowls a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates! I also really appreciate readers taking the time to leave a rating and review!
Turmeric-Roasted Cauliflower Bowls with Whipped Feta
Equipment
- Large baking sheet
- Small saucepan with lid
- Food processor
Ingredients
Roasted Cauliflower Bowls
- 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
Whipped Feta
- 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
Optional garnishes: Toasted pumpkin seeds, sliced avocado, additional chopped fresh parsley.
Instructions
- 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.
Notes
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
this was one of the best things i’ve ever eaten- and filling!
Is the 2tbs parsley just for garnish?
This was fabulous! I had it as my main meal and my family at it as a side. Everyone loved it!
I didn’t quite get the feta consistency right but the flavor was still there and this bowl was very tasty
Tasty and pretty easy to make. As I was making the sauce for the cauliflower I felt like 1 tsp of black pepper was too much and it definitely was. Next time I make this I’ll cut the black pepper by half and add in some garlic.
These were so delicious!! My husband and I have been trying a new vegetarian recipe every week, and this was, hands-down, one of our favorites!
Hi Michelle – I’m so glad the recipe was a hit! Thank you for coming back and leaving a review!