Turmeric-Roasted Cauliflower Bowls with Whipped Feta

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.

Course Grain Bowl, Main dish

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings

Calories 430kcal

Author Jamie Vespa MS, RD

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

If you have leftover whipped feta, enjoy it with fresh pita or naan, use it as a sandwich spread, or as a dip with pita chips, veggies, or crackers.

Store: Store 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, fresh arugula, and avocado, if desired.

Nutrition